Carla Hall's Candied Cranberries
This recipe can be used as a topper for any homemade or store-bought pumpkin pie!
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
Yields:
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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