Recipe:  Candied Cranberries



Ingredients:

2 cups (500 ml) firm unblemished cranberries, washed and completely dry
4 cups (1 kg) sugar
1 cup (250 ml) water

Instructions:

Using a trussing needle or sharp skewer, pierce each cranberry completely
through. In a 2 to 3 quart (2-3 L) enameled or stainless steel pot combine
3 cups (750 g) of the sugar and the water. Cook over moderate heat,
stirring constantly, until the sugar dissolves. Raise the heat and cook
briskly for about 5 minutes, until the syrup reaches a temperature of 220F
(105C) on a candy thermometer, or 8 degrees F (5 degrees C) above the
boiling point of water in your area. Remove the pan from the heat and
CAREFULLY (the syrup is very hot) stir the cranberries into the syrup,
turning them gently with a spoon until the berries are thoroughly coated.
Set aside at room temperature for 12 to 24 hours.
   Stirring gently, bring the cranberries and syrup to a simmer over
moderate heat. Drain the berries in a sieve or colander and return the
syrup to the pan. Bring the syrup to a boil over high heat and cook
uncovered and undisturbed until it reaches 250F (121C) on a candy
thermometer, or until a few drops of the syrup form a firm but pliable ball
when dropped into water. Remove the pan from the heat and CAREFULLY drop
the berries into the syrup, stirring to coat them thoroughly. Using a
slotted spoon, arrange the berries in a single layer on wax paper,
discarding the remaining syrup. Let the berries cool to lukewarm. If little
puddles of syrup form around the berries, carefully move them to a clean
part of the paper. Roll the berries two or three at a time in the remaining
cup (250 g) of sugar and cool to room temperature, or refrigerate before
serving.