Whether you call them sugared cranberries or candied cranberries, they’re the perfect sparkling garnish to nearly any holiday dish or cocktail. They’re great on their own, too! 

Ingredients

• 2 cups sugar, divided
• 1/2 cup water
• 1 (12 ounce) bag fresh cranberries, washed

Procedure

1. Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
2. Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want – it’s great to sweeten cocktails!
3. Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
4. Store in an airtight container in the fridge for 2-3 days.

Cook’s Notes

• These may start to “weep” some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.