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Like a lot of people, part of our holiday traditions include food, and sometimes, that means trying something new. This year, it was sparkling cranberries. They’re tart and sweet, and are healthier than eating sugar cookies, so we didn’t feel quite so guilty eating a handful every time we passed them. 😉


2 to 3 cups cranberries
1 cup water
1 cup sugar

Heat water and sugar in a saucepan until sugar has dissolved and mixture is warm (do not boil). Cool to room temperature. Rinse cranberries and put in a storage container. Pour syrup over cranberries and weigh down berries to keep them marinating in the syrup (we used a plate about the equal circumference of our bowl). Refrigerate for three days. Strain cranberries (you can save the syrup for another batch of cranberries) and roll in sugar. Dry at room temperature. Store in an airtight container.




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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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