Cranberry season!!

I love the fall!  It comes with a chill in the air and it's time for all the cooler weather foods like hot cocoa and soup! One of my favorites is my sugared cranberries...  crisp, sweet and tart all at the same time.  Cranberry is a fall flavor and this recipe is so easy!  Here is what you need and what you do!  If you can grab local ones then please do so!  I usually can here in New England but not for this batch; next time!

1 lb fresh, raw cranberries - pick out any stems and any white-ish or squishy berries. 
3 cups sugar
2 cups water

• Make a simple syrup by dissolving 2 cups of sugar with 2 cups water and let cool completely.
• Once cool, add the bag of cranberries and place a bowl on top to make sure they are completely submerged. Do not place the berries in hot or warm water or they may burst.
• Let this sit at room temp for at least 6 hours, overnight is best.
• Once they have sat, drain but do NOT rinse.
• Roll them around in the rest of the sugar on a baking tray and let sit at room temp until dry, shaking the tray every so often.
• They take a few hours to completely dry...do not rush them!
• Store at room temp in an air tight container for 1 week max (trust me, they will not last that long!) 

Enjoy and happy fall!!!!  
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