Great texture and flavor. Do you think they will freeze well?
From the kitchen of Marina Delio, yummymummykitchen.com, Santa Barbara, California
"These cranberries look like beautiful little jewels and can be prepared two days in advance." Serve them with baked Brie or as a pretty garnish for cakes or pies.
- 1 cup pure maple syrup
- 2 cups fresh cranberries
- 1 cup sugar
- Parchment paper
- Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don't let syrup get too hot or cranberries will pop.) Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to sugar; gently toss to coat. Repeat with remaining cranberries. Place cranberries in a single layer on a parchment paper-lined baking sheet; let stand until completely dry.
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