Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 cups sparkled cranberries
- 4 cups fresh cranberries
- 2 ½ cups maple syrup
- 1 t. lemon juice
- pinch salt
- 2-3 cups white granulated sugar, for coating
1.Rinse the cranberries in cold water and pat dry with paper towels. Transfer to a medium-large glass dish and set aside.
2.In a small saucepan over medium heat, heat the maple syrup, lemon juice and salt until just warm. (If your syrup is too hot, your cranberries will burst!) Pour the warm maple syrup mixture over the cranberries. Allow the mixture to cool to room temperature, then cover and place in the refrigerator overnight.
3.Drain the cranberries the next day and toss them with about 1 ½ cups granulated sugar, or just enough to coat them well. Spread the berries in a single layer on a baking sheet and allow them to dry for 4-6 hours.
4.Toss the cranberries again with another 1 cup- 1 ½ cup granulated sugar, and allow to dry for another 2-4 hours. Place in a glass bowl just before serving.