Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Cranberry-Orange Whole Wheat Muffins

Muffins:

1 1/2 cups (170 grams) whole wheat flour or white whole wheat flour

3/4 cup (67 grams) quick-cooking oats

1/2 cup (50 grams) nonfat dry milk

2/3 cup (131 grams) sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (99 grams) fresh or frozen cranberries, chopped, or sweetened dried cranberries (113 grams)

1 tablespoon orange zest

2 large eggs

3/4 cup (170 grams) milk

1/3 cup (67 grams) vegetable oil or melted butter (74 grams)

Glaze:

2 tablespoons (28 grams) orange juice

3 tablespoons (35 gram) sugar or 1 cup (114 grams) confectioners' sugar, sifted

Heat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries.

Whisk together the orange zest, eggs, milk, and oil or melted butter.  Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough.  Fill the muffin cups or liners about 3/4 full.  Bake for 18 to 20 minutes, until they're golden brown.

Remove the muffins from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

To make the glaze:

In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar.  Dip the tops of the warm muffins into the glaze.

Store on the counter for three days, or freeze for up to 3 months.

Makes 12 muffins.

From King Arthur Flour