Cranberries Anyone?

Every year around Thanksgiving the stores fill up with bags of fresh cranberries. Ever wonder what to do with them, especially since a lot of people would rather have the stuff that comes out of the can? My grandmother puts out both to keep everyone happy, but there's just something about the sliced cylinder that feels all homey.

I found this recipe for fresh cranberries, and my daughter loves them. Sour and sweet, and with a satisfying crunch when you pop one with your teeth. I'd like to think they're healthy (but I doubt it). Still, they have to be better than a chocolate bar, right? Hmmm. That says a lot, doesn't it, that I'm measuring the healthfulness of food by holding it up against a chocolate bar?

Sugared Cranberries

1 bag of fresh cranberries
2 cups of sugar
2 cups of water
Superfine sugar

Pick over the cranberries and rinse them well. In a saucepan, dissolve the 2 cups of sugar in the water. When the sugar water starts to boil, remove from the heat and add the cranberries. Transfer entire contests of saucepan to a container and leave in the refrigerator overnight. The next day, drain the cranberries, then coat them with superfine sugar (if you'd rather be practical and less fancy, regular sugar works, too.) Spread them on a cookie sheet and let dry. If you do this in the morning, they are usually done by the afternoon.

And, hey, if you don't like the taste, they are sparkly and decorative. You can sprinkle them on your turkey platter or dessert tray for presentation purposes.