I'm not sure what to make of these. They are tasty, but you really don't want to eat a whole bunch. Still, they would make for interesting conversation, if nothing else.
You can make your own superfine sugar by putting regular white granulated sugar in a food processor for a minute or so.
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 48 hours.
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.
--Adapted from Cooking Light magazine
You can make your own superfine sugar by putting regular white granulated sugar in a food processor for a minute or so.
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 48 hours.
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.
--Adapted from Cooking Light magazine
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