This time of year, you'll find these ruby gems studding every dinner table and many a holiday cocktail. Sweet and tart, they're perfectly snackable and make a festive garnish.
Prep time: 15 min | Total: 1 hour 15 min | Makes 2 cups
2 cups fresh cranberries
1/2 cup Vermont maple syrup
1 1/2 cups granulated sugar
In a bowl, mix 2 cups of fresh cranberries and a 1/2 cup of maple syrup. Let sit for 10 minutes.
Strain well and add the cranberries to a parchment-lined baking sheet. You can save the excess maple syrup to use for another recipe.
Sprinkle granulated sugar over the cranberries and mix until coated. Let dry for at least 1 hour, then use as needed.
Note: Cranberries store very well. You can probably keep them in the fridge for a week or more as long as they still look plump. If the sugar starts to dissolve, mix them with some more sugar to freshen up that frosty look.