Recipe by Kathy Moran.
- 2 cups granulated sugar
- 2 cups water
- 1 bag fresh cranberries (in the produce section)
- 1 cup superfine or powdered sugar
Dissolve the granulated sugar in water over low heat in a saucepan. Bring to a simmer; remove from heat. (Do not boil — you do not want the cranberries to pop.) Stir in cranberries; pour mixture into a bowl which will be refrigerated for 8 hours.
Drain cranberries. Fill a container or bowl with the superfine or powdered sugar and coat the entire berry with it by rolling it around in the container. Spread out the berries on wax paper and wait for them to dry (about 1 to 2 hours). Keep in a cool, dry place for up to a week before serving.