Frosted Cranberries

• Vegan
• Gluten free

• Produce

  • 2 cups Cranberries, fresh

• Baking & Spices

  • 1 cup Sugar
  • 1 Sugar

• Liquids

  • 1 cup Water

Found on wyldflour.com

Ingredients

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• extra sugar for rolling (about 1 cup)

Directions

• Rinse cranberries and place in large mixing bowl. Pick out any mushy or broken cranberries.
• Warm water on the stove until you start to see steam to rise, but it is not boiling. (If the syrup is too hot, the cranberries will burst.)
• Stir in 1 cup sugar until it is completely dissolved. Remove from heat.
• Pour simple syrup over the cranberries. Because the cranberries will float, place a smaller mixing bowl on top of the cranberries to push them down into the water. Allow it to cool. Cover with plastic wrap and leave in fridge overnight.
• When you are ready to roll the cranberries, cover a sheet pan with tin foil or parchment paper.
• Drain the syrup from the cranberries and pat dry with paper towels. They will be slightly tacky from the syrup, but you dont want any liquid left on the cranberries or the sugar will clump.
• Place extra sugar in a small bowl.
• Roll 4-5 cranberries at a time in the small bowl of sugar until they are covered and place on the sheet pan. Give the cranberries a few hours to dry until the sugar hardens and forms a crust.
• Store the cranberries in a tupperware on the counter.