Candied Cranberries

posted by Pat T 10-20-98 11:44 AM

Candied Cranberries

2-1/2 cups sugar
1-1/2 cups water
1 quart cranberries

In a saucepan, stir sugar and water together until sugar has dissolved and bring to a boil. Put cranberries in a heat-resistant bowl. Pour the boiling syrup over the berries. Put the bowl in a steamer for 45 minutes. Remove and cool without stirring.

Leave in a warm, dry room 3 to 4 days. Stir at intervals. When the syrup reaches a jellylike consistency, remove the berries and let them dry 3 days or longer--out of the syrup. Turn them for uniform drying.

When the fruit can be handled easily, store in a tightly covered container. Keep 3 months, tightly covered.

Source: Joy of Cooking by Imra Rombauer and Marion Rombauer Becker

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