Candied Cranberries

DSC_0093Pretty, right? Well, spoiler alert: that’s pretty much all there is to it, at least in my opinion. I’ll start by conceding that while I am a huge fan of cranberry flavor, I don’t care to eat them on their own. This may or may not stem back to the first time I tried one, which was in my college counselor’s office in junior year of high school. As anyone who’s older than 16 knows, that time is stressful enough, let alone during a conversation about terrifying things like admissions essays and SAT scores. So to be offered a “candy”, only to be shocked by something even more sour than a warhead (yes, that is indeed a very dated reference), may have turned me against them. I know, how traumatic. 

DSC_0042Regardless, it took me years (pretty much until now) to consider using them in their relatively-uncooked form, until I came across a few images of these beauties while prepping my holiday baking schedule. “How festive,” I thought, and promptly decided to give them a shot.DSC_0045While I did not find them that much more appealing six years later, at least these were edible to me and my mum. More importantly, people at Thanksgiving dinner actually enjoyed them, so that’s a win in my book. DSC_0096DSC_0101

So if you/your family/your host enjoys cranberries, by all means make them. I doubt I will again unless requested, as this recipe requires an overnight soaking, and I’d rather save my extra efforts for a dessert/dish more beloved. But, then again, that’s probably just because I’m sour about that first experience. [Once again, I will not apologize for my bad puns]

Recipe from Bon Appetit via Epicurious

Yields about 1/2 cup

1 cup sugar, divided
2 tablespoons water
1/2 cup cranberries

  1. Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler.
  2. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally.
  3. Remove from over water. Let cranberry mixture stand at room temperature overnight.
  4. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat.
  5. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

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