Recipe
Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with ugly, shriveled cranberries.
If you're alarmed by putting sugar on a fruit, you really don't know how tart raw cranberries are lol. I made these for a Friendsgiving and lots of ladies had never had cranberries before outside of juice cocktails and jams, and they made funny faces while eating them lol, but I really like them. I've tried raw cranberries before, though, and it was scary tbh like biting into battery acid.
Ingredients
Steps
- Place cranberries in a large bowl; set aside.
- In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved.
- Remove pan from the heat and allow to cool for 5 minutes.
- Pour sugar syrup over the cranberries and stir.
- Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time.
- Drain the cranberries from the syrup and pour 1 cup of sugar on top.
- Toss the cranberries, coating them all the way around.
- Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
(https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/)