Thanksgiving is over. You have leftovers, but by now dessert has been gobbled. Here’s my favorite recipe to satisfy your sweet tooth and use up those leftover cranberries. The recipe was given to my by my lovely friend, Bronwyn Jones, but I have made them so many times, my friends have dubbed them Gina’s Cranberry Poppers. They’re sweet and tangy, but beware. They are as addictive as popcorn.
Let’s get started. First, rinse 2 cups of cranberries and let the water drain out.
Use a medium pot and put 2 cups of water and 2 cups of granulated sugar in it. Under low heat, slowly bring the water up to a temperature that will dissolve the sugar, but not hot enough to bring to a boil. If you boil the water, the cranberries will pop open when you place them in it. We want them to pop in your mouth, not in the pot. When the sugar is completely dissolved, pour the cranberries in. Let them cool down a bit, then place them a bowl, cover with a lid or plastic wrap, and let them sit in your refrigerator for 24 hours.
Now comes the fun part. Drain the cranberries. Place 3/4 cup of super-fine sugar in a shallow dish or plate. Roll the cranberries in the sugar to coat them on all sides.
Place a piece of waxed paper over a baking sheet. Spread the cranberries out in a single layer on the wax paper. Let them dry for 1 hour.
*Optional – hide some from your friends and family so you can guarantee there will be some left for you. 🙂
Place them in your mouth and enjoy the sweet and tangy pops as you bite into each cranberry.
Get a clear glass or plastic container, add a red ribbon and bow, and give them out at holiday parties, to your mail carrier, doorman, or any of your favorite people.
Gina’s Cranberry Poppers can be stored in a container with some air flow in a cool place for up to 1 week. If you seal them up too tight, the sugar will dissolve and they stick together.
All images © 2014 Gina Genis