Sugared Cranberries
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Sugared Cranberries
Sugared Cranberries
2 cups Raley's Sugar, divided
1 cup water
1 cup fresh cranberries

These “snow crusted” berries are a great edible garnish for your holiday dishes. Plus, they’re lowfat and gluten-free.

Prep: 15 minutes, Cook: 5 minutes, Refrigerate: 8 hours or overnight
Makes: about 1¼ cups

1. Place 1 cup sugar and water in a small saucepan and bring to a boil. Cook for a few minutes to dissolve sugar, then remove from heat and let stand until mixture is warm, but not hot.

2. Add cranberries to mixture in saucepan and place a plate or bowl on the berries to keep them under the liquid. Refrigerate at least 8 hours or overnight.

3. Remove with a slotted spoon and drop into remaining 1 cup sugar. Toss lightly to coat as heavily as possible. Spread in a single layer and let dry.

Note: Cranberries will keep 3 to 4 days, refrigerated.

Nutritional Information:
Nutrition per serving: 160 calories, 0 g protein, 0 g total fat (0 g sat.),
42 g carbohydrate, 0 g fiber, 41 g sugar, 0 mg cholesterol, 1 mg sodium, 5 points