Candied cranberries and orange peel were the
highlight of my Thanksgiving table

Massacusetts cranberry bogs reported a record harvest this year.  Candying the berries mellows their intense tartness and enhances their festive color.  These treats are impressive and easy to make.  Encased in sugar shells, each cranberry makes a delightful pop when you bite it.

1 bag cranberries
2 cups sugar, plus extra for dusting
2 cups water

1) Mix the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved and the liquid is clear and boiling.  Remove the pan from the heat and let the liquid cool until a single berry dropped into it doesn't burst.  (If you have a candy thermometer, it will read about 170 degrees.)  

2) Pour the cranberries into the sugar water, stirring to coat, then weight the berries down with a plate or small lid.  Let them sit submerged until cool, or even overnight.

3) With a slotted spoon, remove the cranberries and set them on a cookie tray or sheet of wax paper until they are no longer dripping wet.  Before they dry completely, sprinkle the berries liberally with sugar, tossing to coat.  Let them dry completely.

Candied cranberries will last for about a week on the counter.  If you pack them in a sealed container, they will get soggy, but will dry out again quickly and become crunchy again when exposed to air.