Sugared Cranberries

Directions

1. Place the water and 1/2 cup of the sugar in a small saucepan and bring to a simmer over medium heat, stirring until the sugar is fully dissolved, about 3 minutes. Remove from heat and gently stir in the cranberries, making sure each cranberry is well coated. Let the cranberries soak for 5-10 minutes, stirring occasionally.
2. Using a slotted spoon, transfer the cranberries to a wire cooling rack, keeping them separated (this will help avoid clumps of syrup as well as them sticking to each other). Let them dry for 1 hour, at which point the cranberries should be dry, but still sticky.
3. Place the remaining 1/2 cup of sugar in shallow bowl, then working with a few cranberries at a time, lightly lift them with the tips of your fingers and transfer to the sugar. Scoop the sugar over the tops to cover the cranberries and roll them around gently until the cranberries are fully coated with sugar. Transfer the coated cranberries back to the wire cooling rack to continue drying completely, at least 1 hour, then use them as a garnish for all your holiday desserts or set them out for snacking!
4. Storing: Let the cranberries dry completely, then store them in a loosely covered container at room temperature. They’ll stay fresh for about 2-3 days. When they start to soften and weep a bit, don't throw them away! You can cook them down into a sauce or quick jam. Yum!