Description
Ingredients
Scale
- 2 cups of fresh cranberries
- 1 1/2 cups sugar, divided
- 1 cup water
Instructions
- Bring one cup of the sugar and water to a simmer in a saucepan. Pour into a heat-proof mixing bowl and let the mixture cool for about 15 minutes. Begin to stir in the cranberries, then cover and refrigerate overnight. Stir the mixture a few times to make sure the cranberries are evenly coated in sugar.
- Remove the cranberries using a slotted spoon so that the mixture is left behind. Spread the cranberries across a wire cooling rack on a baking sheet. Using the leftover sugar, start coating the berries, flipping them so that all sides are covered.
- Next, roll the cranberries in a small bowl of sugar to give them an extra coat. The trick is to do multiple small layers so that the sugar does not clump up on the cranberries. Once the berries are coated, place them on the baking sheet and let them dry for about an hour. The sugar coated cranberries can be saved up to 3 day, if placed in an airtight container.