Ingredients:
- 1/2 cup Water (cold or room temperature)
- 1 cup Granulated Sugar (for syrup)
- 1 bag (12 oz) Fresh Cranberries
- 1 cup Granulated Sugar (for final coating)
Instructions:
- Gently rinse the fresh cranberries and spread them on a clean kitchen towel or paper towels. Pat them completely dry. Set aside 1 cup of dry sugar in a shallow bowl for the final coating.
- Make the Simple Syrup: In the saucepan, combine the water and 1 cup of granulated sugar (for the syrup). Heat over medium heat, whisking occasionally, until the sugar is completely dissolved and the mixture is clear. Bring just to a bare simmer—do not let it boil vigorously. Remove immediately from heat.
- Syrup Dip: Allow the sugar syrup to cool slightly (about 5 minutes). Add the dried cranberries to the warm syrup and stir gently to coat every berry. Let them soak for about 5 minutes.
- Drain & Transfer: Using a slotted spoon or sieve, lift the cranberries out of the syrup. Let the excess drip off for a moment. Immediately transfer the wet berries onto the parchment-lined baking sheet. Ensure the berries are spread out in a single layer and not touching.
- First Sugar Coat (Optional but Recommended): While the berries are still very damp, sprinkle about half of the reserved dry sugar over them. Gently toss or shake the tray to lightly coat.
- The Drying Process: Place the baking sheet somewhere dry at room temperature. Allow the berries to air dry for at least 1 hour, or until the sugar coating looks 'set' and dry to the touch.
- Final Sugar Roll: Once the first sugar layer is dry, gently toss the cranberries with the remaining dry sugar in the bowl until they achieve that lovely, sparkling, frosted look. Shake off any excess.
- Serve or Store: The berries are ready! Transfer to an airtight container for storage.