Candied Cranberries
 
Ingredients
  • Candied Cranberries
  • ½ cup water
  • 1½ cups sugar, divided
  • 1 tablespoon light corn syrup
  • 1 cup fresh or frozen cranberries, thawed
Instructions
  1. In a large saucepan, bring ½ cup water, ½ cup sugar, and corn syrup to a gentle boil; cook for 10 minutes. Add cranberries and remove from heat. (You don’t want the cranberries to burst.) Gently stir to coat. Let cranberries cool in syrup mixture. Drain cranberries.
  2. Toss cranberries in remaining 1 cup sugar. Remove cranberries and let dry, 1 to 2 hours. Store for up to 2 days in an airtight container.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-swirled-pound-cake/