Sugared Cranberries

A sweet sugar crust encases the tart cranberry so when you take a bite you get a glorious audible *pop*. Serve them as part of a cheese plate, with dark chocolate as a dessert, as part of a holiday buffet or a snack with tea. 

sugared cranberries

Sugared Cranberries

Makes 2 cups

2 cups water

3 cups sugar (divided)

2 tsp orange blossom water (optional) 

2 big cups fresh cranberries, washed

On medium-low heat simmer together the water, 2 cups of sugar and orange blossom water (if using), whisking constantly. Do not allow to boil. When sugar is completely dissolved remove pan from heat and add cranberries. Allow to cool and store crans and steeping liquid together in an airtight container in the fridge overnight. Next day, drain the cranberries and allow to dry a bit. They should be sticky but not wet. Sprinkle remaining cup of sugar on a cookie sheet (or pyrex would work) in a uniform layer. Spread cranberries out on sugared cookie sheet and roll them around until coated. Allow to dry completely; the outside will be hard and no longer sticky to the touch. 

Would it be extreme to call these “Nature’s Fruit Gushers”? Bit weird I guess, but you get it.