- 3 cups (750 ml) sugar
- 1+1/2 cups (375 ml) water
- 1 cinnamon stick, broken into 1 inch (2 cm) pieces
- 4 cups (1 L) cranberries
- The zest of 1 orange, cut in large pieces
- Combine the sugar, water, and cinnamon stick in a saucepan and bring to a boil. Place the cranberries and orange zest in a heat-resistant bowl and pour the boiling syrup over them. Place the bowl in a steamer and steam for 45 minutes. Remove the bowl from the steamer and cool without stirring. Leave the bowl at room temperature for 3 to 4 days, stirring once or twice per day. When the syrup has thickened to a jelly-like consistency, remove the cranberries and discard the syrup along with the cinnamon stick and orange zest. Place the cranberries on a baking sheet and allow to dry at room temperature for an additional 3 to 4 days, turning them occasionally to allow uniform drying.
- 2 cups (500 ml) firm unblemished cranberries, washed and completely dry
- 4 cups (1 kg) sugar
- 1 cup (250 ml) water
- Using a trussing needle or sharp skewer, pierce each cranberry completely through. In a 2 to 3 quart (2-3 L) enameled or stainless steel pot combine 3 cups (750 g) of the sugar and the water. Cook over moderate heat, stirring constantly, until the sugar dissolves. Raise the heat and cook briskly for about 5 minutes, until the syrup reaches a temperature of 220F (105C) on a candy thermometer, or 8 degrees F (5 degrees C) above the boiling point of water in your area. Remove the pan from the heat and CAREFULLY (the syrup is very hot) stir the cranberries into the syrup, turning them gently with a spoon until the berries are thoroughly coated. Set aside at room temperature for 12 to 24 hours.
Stirring gently, bring the cranberries and syrup to a simmer over moderate heat. Drain the berries in a sieve or colander and return the syrup to the pan. Bring the syrup to a boil over high heat and cook uncovered and undisturbed until it reaches 250F (121C) on a candy thermometer, or until a few drops of the syrup form a firm but pliable ball when dropped into water. Remove the pan from the heat and CAREFULLY drop the berries into the syrup, stirring to coat them thoroughly. Using a slotted spoon, arrange the berries in a single layer on wax paper, discarding the remaining syrup. Let the berries cool to lukewarm. If little puddles of syrup form around the berries, carefully move them to a clean part of the paper. Roll the berries two or three at a time in the remaining cup (250 g) of sugar and cool to room temperature, or refrigerate before serving.