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Carla Hall's Candied Cranberries

Originally aired

INGREDIENTS
  • For the Ginger Syrup:
  • 1 4-inch piece ginger, peeled and chopped up
  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce bag fresh cranberries
  • For the Ginger Sugar:
  • 1 cup sugar
  • 1 2-inch piece of ginger, peeled
PREPARATION

For the syrup, combine ginger, sugar and water in a small pot. Heat until sugar is dissolved, around 8 minutes, and strain.

Combine cranberries and ginger syrup and boil until cranberries are soft but still keep their shape. Strain and let cool.

Place sugar in a shallow dish and grate around 1 teaspoon of fresh ginger into the sugar. Toss cooled cranberries in sugar and serve.

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