Candied Cranberries

Ingredients

• 1 cup sugar
• 1 cup water
• 1 (12-ounce) package fresh cranberries, rinsed and picked over
• 2 cups Turbinado or organic cane sugar for rolling

Instructions

1. In a small saucepan, bring sugar and water to a simmer. Use a whisk to stir sugar until dissolved. Remove from heat.
2. Place cranberries into a medium size bowl.
3. Pour warm, not hot, syrup over the cranberries.
4. Use a small plate to keep the berries submerged under the syrup. Wrap with plastic wrap and store in the refrigerator overnight.
5. To make the sugared cranberries, drain them in a colander, reserving the syrup.
6. Lightly pat the cranberries dry so they are tacky.
7. Pour 2 cups sugar into a shallow pan. Adding 4 or 5 berries at a time, toss to coat. Be careful not to add too many berries at a time, causing the sugar to clump.
8. Carefully set sugared cranberries on a cooling wire rack to dry. Allow berries to dry for at least 2 hours.
9. Store sugared cranberries on a cooling wire rack in a dry place, uncovered for up to 3 days.
10. *Use reserved syrup for the Mexican Mule Cocktail.