Prep Time: 15 minutes
Refrigerate at least: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 3 cups
- 2 cups water
- 2 cups granulated sugar
- 2 cups fresh cranberries, rinsed and drained
- 3/4 cup superfine (castor)* or sanding sugar (for glittery coating)
Place superfine sugar in bowl with low sides. Drain cranberries in colander, shaking to remove any extra liquid. Add a few cranberries at a time to low-sided sugar bowl. Place cranberries in single layer on foil lined baking sheet. Let stand at room temperature for at least one hour or until dry.
Store for up to one week in an airtight container in a cool place.
Makes 3 cups
Notes in the Margin:
* - If you don't want to purchase superfine or castor sugar specifically for this recipe, you may make your own. Just take granulated sugar and put it in the food processor. Process it a few times until the sugar it's a finer grain.
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