Prep 15 mins
Cook 10 hrs
I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time.
- Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan.
- Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally.
- Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours.
- Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods.
- Toss cranberries with superfine sugar in large bowl until coated.
- Place on baking sheet lined with parchment paper.
- Let dry 2 hours.
Yummy! To coat them I used about half cane sugar and half powdered sugar. I put them in the sugar in small batches and tossed them with forks and used a strainer spatula to shake off the extra sugar. They looked amazing and not clumpy! Plus, I kept my hands clean. I also soaked them for about 12 hours, just out of personal timing.
How neat! These were wonderful! The syrup creates a nice crunch once it dries, and it pops in your mouth. I discovered that it was easier for me to drop the cranberries into the superfine sugar (I used powdered), toss to coat, then put them in a small strainer and shake all the excess sugar out. Then I could just dump them onto the baking sheet & they would still be pretty & round & not "clumpy". By the way, that picture by GaylaJ is GORGEOUS. Thank you for sharing this lovely recipe.
These were great and very easy to make. I used granulated cane sugar for the both the boiling part and for the rolling in sugar. They had a nice frosted look to them. These are very good and I get requests for them every year! You should try them!!!