the cranberries and remove any berries that are soft or rotten and then place 2
cups of cranberries in a 6-8 cup stainless steel (or other heatproof) bowl.
The cranberries are going to be 'steamed' so you will need a steamer or pot that
is large enough to hold the bowl of cranberries. Fill the large pot or
steamer with a few inches (5 cm) of water and bring to a simmer.
combine the sugar and water in a small saucepan and bring to a boil. Pour
the boiling syrup over the cranberries and cover the bowl with a plate.
(You need to 'weigh' the bowl down so it will not move around once it is in the
pot with the water.)
covered bowl of cranberries into the pot or steamer. Cover the pot and
steam the berries over low to medium heat for about 45 minutes.
heat and let cool. Cover bowl with plastic wrap and let the berries sit in
the syrup for 3 to 4 days at room temperature. The syrup will become a
little jellied. If using right away, drain the berries before using,
keeping the syrup for some other use. If storing, place the covered
berries, still in their syrup, in the refrigerator for up to two weeks.
1 1/2 cups of candied cranberries.