Recipe and photo by Kimberley Hasselbrink
The Year in Food
2 cups cane or granulated sugar, plus more for finishing the cranberries 3 cups cranberries 1 teaspoon cardamom
In a saucepan, combine the sugar and cardamom with two cups water. Bring to a low simmer until just dissolved to make a simple syrup. Remove from heat and let cool for a few minutes. In a large mixing bowl, combine the cranberries and simple syrup. Refrigerate overnight. (Or, prepare in the morning and toss at night.) The next day, pour a small quantity of sugar into a bowl. Toss a small handful of cranberries into a bowl, and gently shake the bowl to evenly distribute the cranberries. Carefully lift the cranberries out at their tips, and place on a parchment-lined baking sheet to dry. They will need a few hours to completely dry. And they’re delicate! So treat them gently.
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