Wednesday, November 29, 2006

Sugared Cranberries

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar
1 cinnamon stick (optional)

Combine granulated sugar, cinnamon and water in a small saucepan over low heat (do not boil or 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 liquid, if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat. Spread cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Store in an airtight container in a cool place up to 1 week.
If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for 1 minute.

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