And this month I’ve been enjoying Jama Rattigan’s cookie festival. I know this is no season for cheaters, and I love chocolate, sprinkles, and about every kind of cookie, but I’m going to put in a plea for Sugared Cranberries on the side because they are glittery, pretty, red, sweet with great sour undertones and what other food group can they go to? They’re not a main course, they’re not cake. Crisp on the outside, chewy within, what's not to like?
Here’s the recipe I clipped from a magazine, maybe Martha Stewart, but it’s really easy!
2 cups granulated sugar
2 cups water
2 cups cranberries
½ cup superfine sugar (or you can put granulated sugar in a food processor for a minute)
Combine gran. sugar and water in a sauce over low heat, stirring until sugar dissolves. Bring to a simmer (do not boil or cranberries may pop when added.) Remove from heat and stir in cranberries. Put in bowl, cover, and refrigerate overnight.
Drain cranberries in a colander. Place superfine sugar on a plate or waxed paper. Roll cranberries to coat. Spread sugared cranberries in a single layer on a baking sheet and let stand an hour or until dry. These are best that day but keep in container for a few days.