Candied Cranberries- Be the Hostess with the Mostest!

[Paula]

In a large pot, make a simple syrup with
2 cups water
2 cups sugar
Bring it to a boil so all the sugar is dissolved and the syrup is
clear.

Cool, until a candy thermometer reads 170 degrees, or until a
cranberry doesn't pop after a few minutes in the pot.

Add 2 bags fresh cranberries and stir to coat. Cover with a plate or
slightly smaller lid, and weight down (with a can or two of something
from your pantry) so the cranberries stay submerged. Leave the pot to
cool, for several hours or overnight.
Strain off the cranberries and spread on a cookie sheet, sprinkle
liberally with sugar and leave to dry completely. Save the leftover
cranberry syrup for other sweetening uses.

These little jewels are beautiful in a tin or on a dish in your
kitchen, and last about a week. If you need to store them, they will
get soggy in an airtight container but get crunchy again after they
are exposed to air.