To Felicia Mohan these sugared cranberries are something that she places along with nuts all around her holiday house. She says that they are “Where sweet meets tart, and a family favorite.”
The first thing you have to do is sort a bag of cranberries by removing any that are bruised or overripe, setting aside. Heat 2 cups of water and 2 cups of sugar to make a simple syrup. Place the cranberries in the heated syrup and place in the refrigerator overnight. The cranberries are going to become slightly soft and some may even split open.
The next day strain your cranberries and place them in a pie dish filled with superfine sugar and roll around until well covered. Remove them carefully with a wire mesh ladle so that you do not disturb them very much. The less you touch them the better they will look.
Click here to read or print out the recipe at the Gloucester Daily Times Taste of The Times
Good Morning Gloucester 
Felicia, I always enjoy your videos and terrific recipes, but this cranberry treat is really amazing. Made them last night and they made a huge hit today! We had a Jamaican friend who made coconut candy in this same way, but kept the coconut in the syrup and boiling a few minutes. Anyway, the combination of the coconut candy and your cranberries is magical. Thanks so much and keep the wonderful videos coming!
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Ann, they are super delicious,and festive looking on any table! I really hope more people give the recipe a try. The coconut sounds very interesting…I will have to give it a try next time I have a fresh coconut!
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So fun talking to you st the pool today about your food, cookbook and blog. You are a wonder!
Just love your mom, and you’re a chip off the gorgeous block!
Karen Harper Sparks
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