Sugared Cranberries

Instructions

1. In a small saucepan, combine ½ cup of the sugar with the water. Bring to a simmer over medium heat, stirring until the sugar dissolves, 1 to 2 minutes. Remove from the heat and let cool for about 2 minutes (you want it warm, not hot, so the cranberries don’t burst).
2. Add the cranberries to the syrup and stir gently until well coated. Let them sit for 5 minutes, then use a slotted spoon to transfer them to a parchment-lined baking sheet. Spread into a single layer and let dry for about 1 hour, until tacky but not wet.
3. Place the remaining ½ cup sugar in a shallow bowl or rimmed plate. Working in batches, using your hands, roll the tacky cranberries in the sugar until evenly coated. Return them to the parchment and let dry until set, about 1 hour more.
4. Store: Once fully dry, store the sugared cranberries uncovered at room temperature for up to 2 days.