Ingredients:

  • 1 cup water (for syrup)
  • 1 cup granulated sugar (for syrup)
  • 12 oz fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated sugar (for coating)

Instructions:

  1. Line a large baking sheet with parchment paper. Place the 1 cup of coating sugar into a large, shallow bowl and set aside.
  2. In a medium saucepan, combine the water and the 1 cup of syrup sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved and the liquid is clear. Remove from heat.
  3. Gently add the washed cranberries into the warm syrup. Stir gently for about 30 seconds to slightly weaken the skin.
  4. Immediately strain the cranberries using a slotted spoon or sieve, allowing excess syrup to drip off. Spread the wet cranberries in a single layer on a clean surface to cool for about 5–10 minutes until slightly tacky.
  5. Working in small batches, transfer the slightly damp cranberries into the bowl of dry coating sugar. Gently toss or roll them until they are thoroughly and evenly coated in sugar crystals.
  6. Transfer the coated cranberries back to the prepared parchment-lined baking sheet, ensuring they are in a single layer without touching.
  7. Allow the sugared cranberries to dry uncovered at room temperature for a minimum of 2 hours, or ideally overnight, until the sugar coating is dry and crystalline.