.jpg.rend.hgtvcom.196.196.suffix/1679332577620.jpeg "1467756599")
- Level: Easy
- Total: 9 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups cranberries, 1 1/2 cups cranberry syrup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 2 g
- Sugar
- 99 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 9 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups cranberries, 1 1/2 cups cranberry syrup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 2 g
- Sugar
- 99 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
- Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.
