Sugared Cranberries

By Kate Lawson / Detroit News Food Writer

     

     From Cooking Light magazine.

     

     20 MINUTES TO MAKE

     

     2 cups granulated sugar

     2 cups water

     2 cups fresh cranberries

     3/4 cup superfine sugar

     

     Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or 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. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

     Yield: 9 servings (serving size: about 1/3 cup).

     Per serving: 118 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 30 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0 g protein; 1 g fiber.

     You can reach Kate Lawson at (313) 222-6026 or klawson@detnews.com.