Ingredients
The following ingredients have 4 Servings
- 2 cups granulated sugar
- 2 cups water
- 16 oz fresh cranberries
- 3/4 cup superfine sugar or baker's sugar
Instruction
- Wash cranberries, strain, place in a medium bowl, and set aside.
- In a medium saucepan, combine the granulated sugar and water and cook over medium heat, until the sugar dissolves. Bring to a simmer, and remove from heat.
- Pour the simple syrup (sugar water) over the cranberries. Stir to coat. Cover a refrigerate for 8 hours (a little longer is fine).
- Pour the fine sugar into a medium bowl. Remove cranberries from fridge and drain. Put cranberries into the bowl with the sugar and gently stir to evenly completely coat.
- Place cranberries on a cookie sheet. Place in fridge for 2 hours to allow sugar to harden and set. Store in the fridge in a covered container. The berries will store for about 2 days before the juices begin to dissolve the sugar.
