Ingredients
20
20 servings
- •1 cup sugar, plus extra for coating
- •1 fluid ounce water
- •7 ounces fresh cranberries
Instructions
- Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
- Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
- Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.
Nutritional Facts
Per 20 servings
- Calories: 43
- Carbohydrate: 11g
- Fiber: 1g
- Sugar: 10g
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