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Recipe(tried): Candied Cranberries - Here's a similar one

Preserving - Fruit
I use these in place of candied cherries in my fruitcakes. They also make great truffle centers...milk chocolate/cranberry truffles...mmmmm.

CANDIED CRANBERRIES

4 cups sugar
1 cup water
2 bags fresh cranberries

Heat sugar and water to dissolve sugar. Add cranberries and heat VERY SLOWLY almost to boiling. Cool. Repeat this process, stirring occasionally, 4 or 5 times, until berries are shiny and candied. Be patient - if you heat them too fast, they pop. If you want, you can poke each berry with a pin and they'll hold their shape better.

Drain well and spread to dry for a bit. If you have a dehydrator, put them in for a day.

The syrup that's left over is a beautiful red and great on pancakes.
MsgID: 20914
Shared by: Katie
In reply to: DEHYDRATING CRANBERRIES
Board: Canning and Preserving at Recipelink.com
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