A favorite treat from my kitchen during the holidays.
I shared these wonderful little gems with my Mixed Media Club friends at Ephemera Paducah last evening. As usual, there were request for the recipe, so here it is:
2 cups water
2 cups granulated sugar
2 cups fresh cranberries
3/4 cups superfine sugar
Combine granulated sugar and water in a saucepan over low heat, stirring mixture until sugar is dissolved. Bring to a simmer, remove from heat (do not boil as the cranberries may pop when added.)
Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid if desired. (I save the liquid and use it for a second batch.)
Place superfine sugar in shallow dish (you may have to search for the superfine sugar, I ordered the Baker brand from King Arthur, found the Domino brand tucked away in the sugar section at Krogers.)
Add the drained cranberries, a few at a time, to the bowl and coat with sugar.
Spread sugared cranberries in a single layer on a sheet of wax paper, let stand at room temperature 1 hour or until dry.
My recipe says to store in an airtight container in a cool place for up to one week; can’t comment on the storage as we have never had them last that long.
If you want to print this recipe, note the print view option at the end of this post.
After dining on an array of delicious finger foods and a quick game of dirty Santa, we got busy and worked on our board book journals.
I am always so amazed at the talent of this group! Some are accomplished mixed media artists, some are fine art artists, some are textile artists; they all are so generous in sharing their knowledge and skills with me, a wanna be artist!
The start of my Live Richly journal,