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Candied Cranberries Recipe

Pick over the cranberries and remove any berries that are soft or rotten and then place 2 cups of cranberries in a 6-8 cup stainless steel (or other heatproof) bowl.  The cranberries are going to be 'steamed' so you will need a steamer or pot that is large enough to hold the bowl of cranberries.  Fill the large pot or steamer with a few inches (5 cm) of water and bring to a simmer.

Meanwhile, combine the sugar and water in a small saucepan and bring to a boil.  Pour the boiling syrup over the cranberries and cover the bowl with a plate.  (You need to 'weigh' the bowl down so it will not move around once it is in the pot with the water.)

Set the covered bowl of cranberries into the pot or steamer.  Cover the pot and steam the berries over low to medium heat for about 45 minutes.

Remove from heat and let cool.  Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature.  The syrup will become a little jellied.  If using right away, drain the berries before using, keeping the syrup for some other use.  If storing, place the covered berries, still in their syrup, in the  refrigerator for up to two weeks.

Makes about 1 1/2 cups of candied cranberries.

2 cups fresh cranberries, picked over and washed

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (180 ml) water