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I made some seasonal orange blossom candied cranberries. Wonderfully addictive.
Recipe from Food52
Makes 1 1/2 cups
1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries
Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan. Stir until the sugar dissolves, then remove from the heat.
Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.
Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
Spread the remaining sugar on a plate. Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick!) and then, working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.
Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.
These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.
Recipe from Food52
Makes 1 1/2 cups
1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries
Bring water, orange blossom water, and 1 cup of sugar to a boil in a saucepan. Stir until the sugar dissolves, then remove from the heat.
Cool the sugar syrup for ten minutes, then add the cranberries to the saucepan and allow to cool completely.
Transfer the cranberries and syrup to an air-tight container and refrigerate for at least 8 hours and up to 24 hours.
Spread the remaining sugar on a plate. Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick!) and then, working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.
Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.
These candied cranberries keep in an air-tight container for 2 to 3 days before getting soft.
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