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  1. #1
    Smart Budgeter drea's Avatar
    Join Date
    Jan 2006

    Default Sugared Cranberries

    Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.

    2 cups granulated sugar
    2 cups water
    2 cups fresh cranberries
    3/4 cup superfine sugar

    Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
    Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

    Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

    Yield: 9 servings (serving size: about 1/3 cup)

    CALORIES 118(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 0.0mg; FIBER 0.9g; IRON 0.1mg; CARBOHYDRATE 30.4g

  2. #2
    Ground Level Lurker
    Join Date
    Nov 2013
    Northern Michigan

    Default Re: Sugared Cranberries

    What can you do with the reserved steeping syrup? Any ideas? I hate throwing anything away that can be used.

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