Sugared Cranberries:
Bring 1 cup fresh cranberries, 1/2 cup sugar, and 1/2 cup water to a boil in
a small saucepan, stirring often, over medium-high heat. (Do not
overcook-cranberries should swell and just begin to pop.) Remove from heat,
and drain well, reserving liquid for another use. Toss cranberries with 1/4
cup sugar, and arrange in a single layer on wax paper. Use immedi ately, or
let stand at room temperature, uncovered, up to 24 hours.
Southern Living Magazine Dec. 2008
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