Mama Cathie’s Sparkling Cranberries

Directions

• Cook syrup over medium low heat 1-2 minutes. Don’t let syrup get too hot or will ‘pop’ cranberries.
• Remove from heat, stir in cranberries. Cover and chill 8-12 hours. Drain in colander about 15 minutes. (I drain over a bowl or large pyrex cup and save the syrup for future use, doesn’t affect the syrup flavor at all.)
• Place sugar in a large bowl, baking dish or large ziplock bag. Add cranberries about ⅓-½ cup at a time. Gently toss to coat.
• Place cranberries in a single layer on a baking sheet. Let stand until completely dry, it may take overnight.
• Don’t store tightly sealed or covered, it will make the cranberries soft and mushy.