Sweet, edible, sugared cranberries. Use as a drink garnish or as a sparkling treat at the table.

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Name: Crystalline Cranberries
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cup Fresh cranberries select only those that are firm, bright, and bouncy; these will only be as good as the quality of the cranber; 1/2 cup Water; 1/2 cup sugar if you can find it, use White Organic Sugar in the Raw; 1 Orange peel use a piece of about 2 x 2.5 inches; 3 tablespoons Sugar for rolling

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INGREDIENTS

1/2 cup Fresh cranberries ; select only those that are firm, bright, and bouncy; these will only be as good as the quality of the cranberries themselves
1/2 cup Water
1/2 cup sugar ; if you can find it, use White Organic Sugar in the Raw
1 Orange peel ; use a piece of about 2 x 2.5 inches
3 tablespoons Sugar ; for rolling

INSTRUCTIONS

- Place the washed and dried cranberries in a small bowl.

- In a medium saucepan, stir the water, sugar, and orange peel together over medium heat until the sugar dissolves.

- Stop stirring and bring the syrup to a bare simmer.

- Remove the pan from the heat and let the syrup cool for 2 to 3 minutes so the heat won’t split the skins of the berries.

- Pour the slightly cooled syrup over the cranberries.

- Cover the bowls placing some plastic wrap directly on top of the cranberries helping to submerge them into the sugar mixture.

- Refrigerate for at least 8 hours or up to overnight.

- Using a strainer, drain the cranberries over a bowl, reserving the syrup.

- Use ONE of these TWO methods to coat the cranberries:

1) Line a tray with parchment paper and sprinkle some sugar evenly over the paper.

Spread the cranberries over the piece of parchment paper.

Sprinkle 1 to 2 tablespoons sugar over the berries, a little at a time, tossing well to coat.

The sugar may clump a little and that’s okay, but if it starts to congeal into a big wet mass, don’t add any more sugar.

*or*

2) Pour drained cranberries over a drying rack.

Toss a few cranberries at a time into a bowl of sugar until completely coated.

Return cranberries to a CLEAN drying rack.

- Separate any berries that are stuck together and let dry completely (about 2+ hours).

- If needed, sprinkle another tablespoon sugar over the berries, rolling them around until they are well coated, and let them dry for another hour before serving.

- Refrigerate until ready to use.

- Leftovers can hold at room temperature for up to 1 day.

***Use the leftover simple syrup to make a festive holiday Sangria!***

NOTES

Alert editor

Crystalline Cranberries

1/2 cup Fresh cranberries select only those that are firm, bright, and bouncy; these will only be as good as the quality of the cranberries themselves
1/2 cup Water
1/2 cup sugar if you can find it, use White Organic Sugar in the Raw
1 Orange peel use a piece of about 2 x 2.5 inches
3 tablespoons Sugar for rolling

- Place the washed and dried cranberries in a small bowl.
- In a medium saucepan, stir the water, sugar, and orange peel together over medium heat until the sugar dissolves. 
- Stop stirring and bring the syrup to a bare simmer. 
- Remove the pan from the heat and let the syrup cool for 2 to 3 minutes so the heat won’t split the skins of the berries.
- Pour the slightly cooled syrup over the cranberries. 
- Cover the bowls placing some plastic wrap directly on top of the cranberries helping to submerge them into the sugar mixture.
- Refrigerate for at least 8 hours or up to overnight.
 - Using a strainer, drain the cranberries over a bowl, reserving the syrup. 
- Use ONE of these TWO methods to coat the cranberries:
     1) Line a tray with parchment paper and sprinkle some sugar evenly over the paper. 
          Spread the cranberries over the piece of parchment paper. 
          Sprinkle 1 to 2 tablespoons sugar over the berries, a little at a time, tossing well to coat. 
          The sugar may clump a little and that’s okay, but if it starts to congeal into a big wet mass, don’t add any more sugar. 
     *or* 
     2) Pour drained cranberries over a drying rack. 
          Toss a few cranberries at a time into a bowl of sugar until completely coated.
          Return cranberries to a CLEAN drying rack.
- Separate any berries that are stuck together and let dry completely (about 2+ hours).
- If needed, sprinkle another tablespoon sugar over the berries, rolling them around until they are well coated, and let them dry for another hour before serving. 
- Refrigerate until ready to use.
- Leftovers can hold at room temperature for up to 1 day.

***Use the leftover simple syrup to make a festive holiday Sangria!***

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MrsThurmy

Nutrition

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Serving Size: 1 Serving (279g)
Recipe Makes: Servings

Calories: 31
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 38376.4mg		1323 %
Potassium 67.4mg		2 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 5g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 31

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