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Candied Cherries

Candied cherries, as everyone knows, are greatly in demand as bonbons or in the decoration of fancy desserts. That they are expensive as well, is equally well known. That they can be successfully imitated in taste and appearance at about a tenth of the cost, is not so generally known, but they may be. Use Cape Cod cranberries for this purpose, measuring out half as much sugar as cranberries, and half as much water as sugar. Put the berries in a deep porcelain kettle, sprinkle the sugar on top like a crust, and pour the water slowly on top of the sugar. Cook very slowly. When the berries break into a boil, cover just a few moments, watching closely that the skin does not commence to burst. Then uncover and cook until tender. Take out with a skimmer and spread on oil plates to dry.