candied cranberries

Ingredients:

• 2 cups fresh cranberries
• 1 cup water
• 1 cup granulated sugar (plus extra for coating)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Cranberries: Rinse the cranberries and remove any stems or damaged berries.

2. Make the Simple Syrup: In a medium saucepan, combine the water and 1 cup of sugar. Heat over medium heat, stirring occasionally until the sugar completely dissolves and the syrup comes to a gentle simmer. If you’re using vanilla extract, add it to the syrup once it’s dissolved.

3. Coat the Cranberries: Once the syrup is ready, add the cranberries to the pan and simmer for about 5-7 minutes, stirring gently to ensure the cranberries are evenly coated with the syrup.

4. Cool and Dry: Remove the cranberries from the syrup using a slotted spoon and transfer them to a wire rack or parchment paper to dry for about 30 minutes. This step helps the syrup set on the cranberries.

5. Coat in Sugar: Once the cranberries are slightly dry but still tacky, roll them in the remaining granulated sugar to coat them evenly. For a more intense sugar coating, you can let them dry a little longer before coating them in sugar.

6. Let Set: Allow the candied cranberries to sit at room temperature for another hour to fully set. They’ll be slightly crunchy on the outside with a sweet, tart flavor inside.

7. Serve: Use the candied cranberries as a garnish for desserts, salads, or enjoy them as a sweet snack on their own!

Tips:

• Storage: Store the candied cranberries in an airtight container at room temperature for up to 2 weeks.
• For a festive touch, you can also roll them in powdered sugar after the granulated sugar coating.