Ingredients
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 1 large knob of fresh ginger
- ½ cup superfine sugar
Instructions
- Combine granulated sugar, water and ginger in a small saucepan and warm over low heat, stirring until the sugar is dissolved, until your water just reaches a low simmer. Immediately remove from heat.
- Place cranberries in a large bowl, and pour syrup mixture to cover the cranberries. Cover and refrigerate for 8 hours or overnight.
- Thoroughly drain cranberries over a bowl. If you wish you can reserve the steeping liquid (it makes a good cocktail syrup).
- Place superfine sugar in a shallow bowl, and working in batches, add cranberries. Roll them around the sugar until well coated, then transfer them to a baking sheet to completely dry, at least an hour. Store in an airtight container in a cool place for up to a week.
Notes
Storing any leftovers in an airtight container in your refrigerator for up to a week.
Do not boil the sugar water, or the cranberries will pop as you add them.
If you do not have superfine baking sugar, you can add granulated sugar to a high speed blender or food processor and pulse till a super fine texture is achieved.
Nutrition
Calories: 1009kcal | Carbohydrates: 261g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 16mg | Potassium: 85mg | Fiber: 4g | Sugar: 254g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 0.4mg
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