Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar (for the syrup)
- 1 cup granulated sugar (for coating)
- 1 cup water
Instructions
- Start by rinsing your fresh cranberries in cold water. Pick through them and discard any that are soft, bruised, or shriveled. Pat them dry gently.
- In a medium saucepan, combine the water and 1 cup of granulated sugar. Place the pan over medium heat.
- Stir the mixture constantly until the sugar dissolves completely. This creates a simple syrup. Remove the pan from the heat.
- Let the syrup cool for about 5 to 10 minutes. You want it to be warm but not boiling hot. If the syrup is too hot, the cranberry skins will pop.
- Add the cranberries to the warm syrup and stir gently to ensure every berry is well coated.
- Use a slotted spoon to remove the cranberries from the syrup. Place them in a single layer on a wire cooling rack set over a piece of parchment paper.
- Let the cranberries dry for at least 1 hour. They will feel very sticky to the touch when they are ready.
- Place the remaining 1 cup of granulated sugar in a shallow bowl or a wide plate.
- Working in small batches, roll the sticky cranberries in the sugar until they are fully coated and sparkling.
- Place the sugared berries back on a clean wire rack or a plate and let them dry for one more hour before serving or storing.
- Cook Time: Not specified