don't love cookies. I am also still in the middle of my gluten free experiment,
so these fit in nicely with that also. Also, I like having them on hand in case
of that awkward moment when someone gets you a present and you weren't expecting
it. Oh, the stress, I mean, joy of Christmas ;)
The other wonderful thing about this recipe is that it is so easy!
2 cups of sugar
2 cups of water
2 cups of cranberries
3/4 - 1 cup of superfine sugar
Make simple syrup with the first two ingredients by placing them in a small sauce pan on medium heat. Stir to help dissolve all of the sugar. When all of the sugar is dissolved and the simple syrup has cooled, add the cranberries. If syrup is still too hot, the cranberries might burst. Let the cranberries sit for hours in the syrup. I have seen instructions that say let them sit for 8 hours to as long as overnight. I was impatient and let mine sit for 5 hours and it worked out just fine.
Drain the cranberries, allowing some of the syrup to stick to them (that is what you need for the sugar to stick). Put the superfine sugar in a Ziploc bag and add the cranberries a few at a time.
I would like to add a few things at this point:
- Regular sugar will work also if you don't have superfine sugar
- You can also grind up regular sugar in the food processor to make superfine sugar, if
you are feeling ambitious
- Again, I was impatient and tried to add a bunch of cranberries to the bag at once, - the sugar didn't stick very well
After they are coated in sugar, lay them out in a single layer to dry. Then store in an airtight container.
Enjoy and Merry Christmas!