Ingredients

The following ingredients have 4 Servings
  • 2 cups cranberries
  • 1 cup granulated sugar (+ more for coating later)
  • 1 cup water

Instruction

  • Rinse the cranberries & set them aside.
  • In a medium saucepan, heat1 cup of water & 1 cup of sugar until the sugar is dissolved & the liquid is warm. Do not boil.
  • Remove from the heat & allow it to come to room temperature. (cranberries will pop if the syrup is too hot)
  • Once the syrup is cool- pour it over the cranberries & place something on top of the cranberries to hold them down in the syrup since they will naturally float.
  • Cover & refrigerate for 3 days.
  • Once the cranberries have soaked for the allotted time - strain out the cranberries into a colander & reserve the syrup for another recipe.
  • Roll the sticky cranberries in additional granulated sugar, place the coated cranberries on a tray or baking sheet and allow them to dry at room temperature.
  • Transfer the syrup to an airtight container & store it in the refrigerator for up to 2 weeks.