I know, I know, just yesterday I was talking about a holiday sugar detox, and now here I am posting Dawn’s recipe for sugared cranberries.
But these are so pretty at holiday parties, and so much fun to eat: The thin crinkly exterior literally pops when you bite them, unleashing the tangy juice inside. These are real fruit, after all, so how bad can they be? Just do what I did the other night at the Isch Christmas, and brush off most of the sugar before you eat them.
1 cup granulated sugar
1 cup water
2 cups fresh cranberries
1 1/2 cups granulated sugar (for rolling)
1. Heat sugar and water and stir until sugar is dissolved. Do not boil.
2. Submerge cranberries in pan until they are well coated.
3. Using a slotted spoon, transfer cranberries to wire rack to dry for one hour. Separate cranberries so they don’t clump.
4. Put granulated sugar in bowl and roll cranberries until coated. Transfer to clean surface to dry for another hour.