Ingredients
Directions
- Pick through the fresh cranberries, discarding any that are soft, bruised, or damaged.
- Rinse the cranberries under cool running water and drain well in a colander.
- In a small saucepan over medium heat, combine the water and ¾ cup of granulated sugar. Stir until the sugar has completely dissolved. Remove from the heat and allow to cool for 5 minutes.
- Place the cranberries in a heat-safe bowl and pour the warm syrup over them. Gently stir until evenly coated. Cover and let sit for 15 minutes.
- Line a baking sheet with parchment paper and place a wire cooling rack on top to catch any dripping syrup.
- Using a slotted spoon, transfer the cranberries to the wire rack, arranging them in a single layer. Allow them to dry uncovered for 1 hour, or until sticky to the touch.
- Add the remaining ½ cup of granulated sugar to a shallow bowl. Working in small batches, gently roll the cranberries in the sugar until completely coated.
- Transfer the sugared cranberries to a clean parchment-lined baking sheet and allow them to dry uncovered for at least 1 more hour before serving or using as decorations.
Nutrition
Notes
Use fresh cranberries. Frozen cranberries release moisture as they thaw and won't hold the sugar coating as well.
Allow the syrup to cool slightly before adding it so the cranberries stay firm and don't burst.
The cranberries should be sticky, not wet, before rolling them in sugar.
Store in a covered container in the refrigerator for up to 3 days. If the sugar coating becomes damp, gently toss the cranberries in a little fresh sugar before serving.