Ingredients
The following ingredients have 4 Servings
- 1 cup clear rum
- 1 teaspoon vanilla extract
- 2 1/2 cups granulated sugar (divided)
- 1 cup fresh cranberries
Instruction
- Bring clear rum and vanilla extract and 1 cup of sugar to a boil in a saucepan. Boil until sugar completed dissolves, about 2-3 minutes.
- Allow the mixture to cool for ten minutes. Pour the cranberries into the pan and allow to cool completely (at least an hour).
- Once cranberries are cool, transfer the cranberries and liquid to a sealed container and refrigerate for 1 day. 24 hours is best.
- The following day, spread a cup and a half of sugar out on a large pan. Drain the cranberries. Its best to allow them to sit for 5-10 minutes to drain but don't go longer. They will dry and the sugar won't stick.
- Toss a few cranberries at a time into the sugar, rolling and coating well. Place the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.
- These Vanilla Rum Sugared Cranberries keep for 2-3 days in an airtight container. After that they begin to get very soft. Great for sauce at that point.
