SUGARED CRANBERRIES

2 cups granulated sugar

2 cups water

2 cups fresh cranberries

¾ cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.  Bring to a simmer, remove from heat.  [Do not boil or the cranberries may pop when added.]  Stir in cranberries; pour mixture into a bowl.  Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving liquid if desired.  Place superfine sugar in a shallow dish.  Add the cranberries, rolling to coat with sugar.  Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.  Makes 9 servings.