Carla Hall's Candied Cranberries

by Rachael Ray Show Staff 3:00 AM, November 12, 2012

Aired November 12, 2012

Serves HASH(0x3595b70)
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

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.