Cranberry Pate de Fruits

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the cranberries and 3/4 cup of water in a medium saucepan over medium heat. Cook, stirring frequently, until the cranberries have all “popped” and the mixture is more like a chunky sauce.

3. Transfer the hot cranberries to a blender or food processor and add the remaining 3/4 cup of water. Blend for 30 seconds, or until the mixture is quite smooth.

4. To remove the pulp and skin, strain the cranberry puree through a wide-mesh strainer back into the saucepan, and place it on medium-high heat. Add the lemon juice and 1 cup of sugar, and bring the mixture to a boil, stirring constantly.

5. Once boiling, add the remaining 3 cups of sugar and the liquid pectin. Stir until the sugar is incorporated, then insert a candy thermometer. Continue to cook, stirring constantly, until the mixture registers 220 degrees F (104 C). This will probably take 15-20 minutes.

6. Once the mixture is at 220 degrees, turn the heat down to keep it at that temperature and maintain it, stirring constantly, for 3 minutes. Turn the heat up again and bring the puree to 223 degrees F (106 C). At this point, your puree should be more like a thick paste.

7. Scrape the cranberry pate de fruit mixture into the prepared baking pan, and smooth it into an even layer. Allow it to sit at room temperature until set, about 4 hours or overnight.

8. Once set, use a sharp knife to cut the pate de fruit into small squares and roll each square in granulated sugar.

9. Store Cranberry Pate de Fruits in an airtight container in the refrigerator for up to one week.