Ingredients:

  • 1 cup (200g) granulated sugar, plus more for coating
  • 1 cup (240ml) water
  • 12 ounces (340g) fresh cranberries (about 3 cups)

Instructions:

  1. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until sugar is dissolved.
  2. Add cranberries to the syrup. Reduce heat and simmer for 8-10 minutes, until cranberries start to soften slightly (but not burst!).
  3. Remove from heat. Let cranberries cool completely in the syrup (about 30 minutes). This allows them to absorb the sweetness.
  4. Use a slotted spoon to transfer the cranberries to a large bowl. Discard the syrup (or save it for cocktails!).
  5. Place granulated sugar in a shallow dish. Working in batches, gently toss the drained cranberries in the sugar, ensuring they are fully coated.
  6. Spread the sugared cranberries in a single layer on a wire rack lined with parchment paper. Let them dry at room temperature for at least 2-3 hours, or preferably overnight, until the sugar coating hardens.