- 1/2 cup water
- 1/2 cup sugar, additional for rolling cranberries
- 1 cup cranberries
Combine sugar and water in a saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Remove the pan from the heat and let cool briefly.
Add cranberries to the syrup and stir gently to coat the berries fully. Use a strainer or slotted spoon to remove the berries from the pan and drain the excess syrup.
Transfer the berries to a rack over a baking sheet lined with foil. If some of the smaller berries fall through, it’s really not a big deal. Let the berries sit to dry for about 1 hour.
Working with a handful at a time, place them in a shallow dish of sugar and roll them around gently until they are fully coated. Transfer them back to the cooling rack and repeat with the remaining berries.
From Annies Eats