Cranberry Heaven!

This is the time of year to stock up on fresh cranberries!  I like to buy a few packages and throw them in the freezer every fall.  Cranberries can be so elegant and are pretty versatile actually!  You don't need to just eat them on Thanksgiving as a sauce.

Here is another way to enjoy them this season!  This recipe is actually a bonus two-in-one recipe!   You make sweet and tangy sugared cranberries that you can add to candy bowls, your favorite apple pie recipe, as a topping on cheesecake, baked brie, pancakes or even on top of ice cream!  But wait!  There's more!  The sauce it cooks in becomes a tasty, spicy syrup that almost tastes like candy canes which is a fun addition to your holiday breakfasts this winter!

Sugared Cranberries and

Cranberry Spice Syrup

Sugared Cranberries

 Makes 3 cups cranberries

3 cups sugar
2 cinnamon sticks
6 whole cloves
3 cups water
3 cups fresh cranberries, rinsed
1 cup superfine sugar

Mix sugar, cinnamon sticks and cloves with water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves. Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours. Drain cranberries. Reserve liquid, strain out cinnamon sticks and cloves and use as a simple syrup to add a holiday touch.

Place superfine sugar in a bowl and gently toss in cranberries, coating evenly. Place cranberries on a baking sheet to dry, about 1 to 2 hours.

Store in an airtight container.

To Can Syrup

Fill jars, leaving 1/4 inch headspace and boil in water bath canner for 20 minutes. When serving, if you'd like a thicker syrup, simply add a little cornstarch before heating it up.

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I hope this convinces you to buy a few extra packages of cranberries this season to give these a try!  They are delightfully festive and tasty!

Do you have any favorite cranberry recipes?