Frosted Cranberry Recipe
These sugar frosted cranberries
medium sauce pan
bowl or tupperware
- 1 lb fresh cranberries
- 2 cup sugar
- 2 pack unflavored gelatin
- 4 cup water
Add 4 cups water to the sauce pan along with the 2 packets of unflavored gelatin. Water will appear cloudy due to unresolved gelatin. Heat until boiling and water turns clear. Start on step two while you wait for the water to boil. Turn off heat once water is boiling or clear.
Wash and drain the cranberries. Cranberries should be firm to the touch, sort through them removing any that are squishy.
Dip cranberries a scoop at a time into the clear gelatin mixture. Remove cranberries immediately from the gelatin mix, tapping the spoon against the side of the pan to remove excess. Place cranberries in bowl or tupperware. Cover cranberries with sugar until coated. I like to add the sugar to the tupperware and put the lid on, then gently shake to coat. Remove from container and place on drying racks to dry. Repeat with the rest of the cranberries.
Let dry approximately 3 hours or until dry and 'crunchy'.