If you are looking for a snack that is a thing of beauty, as well as tasty and healthy, you have found it!
Sugared Cranberries. I have only recently become enamored with dried cranberries in salads, cookies, etc. But in always wanting to broaden my horizons, I wanted to try these. Besides, they come highly recommended from my friends at my favorite foodie site, the Cooking Light Bulletin Board (CLBB).
I have to say, the ohhs and ahhs at my party for these red balls were well justified. Not only were they amazing to look at, the cranberries had softened and mixed with the sugar, making for a nice tart, sugary bite.
Plus, any make ahead dish for a party is always a plus! (and you can save the cranberry/sugar water to make amazing cocktails!)
Sugared Cranberries (CLBB)
2 cups granulated sugar
2 cups water
3/4 cup superfine sugar (or sugar processed in the food processor)
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. Do not boil or the cranberries may pop when added. Pour mixture into a bowl over cranberries.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. They will be very sticky, best if you transport them into the sugar using a slotted spoon or a fork.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.