Acorn Squash With Sugar-coated Cranberries Recipe

How to make it

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• Prepare cranberries: Wash; remove stems( if frozen, do not thaw )
• Prick each berry 2 x's with a pin.I keep clean pins (ones used on turkey to close cavity for stuffing) on hand.
• In saucepan, bring 1 cup sugar & water to boiling. Cook until syrup spins a thread when dropped from spoon. Add cranberries; simmer 20 min. or until syrup jells when dropped from tip of spoon.
• Remove berries one at a time to waxed paper, keeping them separate.
• Let stand at room temp. for several hours or until dry.
• Roll berries in granulated sugar & set aside
• Prepare butter-spice mixture:
• In a small bowl, place melted butter,salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside.
• Prepare acorn squash:
• Place whole squash in a large microwave-safe baking dish.
• Microwave on high (100% power ) for 4 min.
• Cut squash in half lengthwise; remove and discard seeds and stringy fibers.
• Return squash halves to baking dish cut side's down
• Microwave on High for 6 min.
• Rearrange squash halves cut side up.
• Spoon butter-spice mixture into cavity of each squash half.
• Cover with waxed paper; microwave on High for 5 to 6 min. or until squash is tender when pierced with a fork.
• Arrange squash on a large serving platter.
• Fill with reserved sugar-coated cranberries . (By this time, the cranberries should have a crunchy sugar coating )
• Serve immediately.
• Serves 6