These sugary little bites will surely be making many appearances in my house during the Christmas season. Not only will they make a festive addition to cocktails, but I think they would be great on a dessert table. The sugary coating followed by the tart pop of the berry is oh-so-delightful!
The original recipe is titled "Sugared Cranberries", but sparkling sounds much more festive. Everything is better when it sparkles.
recipe from Cooking Light, December 2003
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 bring to a boil or the cranberries may pop when added) Stir in cranberries and 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 cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet and allow to dry for 1 hour.