Christmas Treats, Part Four: Sugared Cranberries

These little guys are beautiful. They pop in your mouth and taste like a glass of fresh cranberry juice. I am eating some as I type. Delicious. I found this recipe (it is originally from Cooking Light) and was immediately intrigued because it sounded so easy. I love cranberries, but they are a bit too tart to pop out of the bag and start munching on. This recipe went over very well with my family. In fact, we had a friend stop by on Christmas Eve, and my Dad brought the container to the door when he answered so they could sample a few. Yum! Enjoy!
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar or baker's sugar (or granulated sugar processed for 30 seconds in a food processor)

In a medium saucepan, combine the sugar and water and cook over medium-low heat, stirring until the sugar dissolves. Bring to a simmer, and remove from heat. Stir in the cranberries, then transfer the mixture to a medium bowl. Cover and refrigerate at least 8 hours, or overnight.Drain the syrup from the cranberries (save it to make yummy drinks, or to soak a cake). Place the superfine sugar in a shallow dish, and add the cranberries. Stir lightly to coat completely, then transfer the cranberries to a baking sheet. Allow to dry at least one hour before serving

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