Directions 7 steps | 103 Minutes
Measure and prep all ingredients. Prepare your cranberries. Rinse and discard any cranberries that are damaged or mushy. Transfer to a heat-safe bowl. Set aside.
In a small saucepan over medium heat, add the water and 1 cup of sugar. Bring the mixture to a simmer and stir until the sugar has dissolved.
Turn off the heat and pour the sugar mixture over the cranberries. Let the cranberry mixture cool completely. Stir occasionally to keep the cranberries covered in the syrup.
While the syrup is cooling, line a sheet pan with parchment paper and top it with a wire rack. Use a slotted spoon to fish out the cranberries from the syrup. Let the excess syrup drip off before transferring it onto the wire rack. Let the cranberries dry until tacky to the touch, about 30-60 minutes. (See notes.)
Line a sheet pan with parchment paper. Add two tablespoons of sugar to a shallow bowl. Roll a few cranberries into the sugar, coating them fully and transferring them to the prepared parchment paper. Make sure the cranberries do not touch on the parchment paper or they will stick to each other. Add more sugar to the bowl as needed as you continue to roll the rest of the cranberries in sugar.
Let the cranberries dry until firm and crusty, about 1-2 hours. Use the cranberries immediately or transfer them to an airtight container and store them at room temperature for up to three days. (See notes.)
Use the cranberries to top desserts or skewered on a toothpick as a cocktail garnish. Enjoy!
- Using just coarse sparkling sugar or a mix of coarse sparkling sugar with granulated sugar for rolling the cranberries will have a prettier effect.
- Save the simple syrup for cocktails or to sweeten tea.
- If some of the sugar has melted off of the cranberries, re-roll them in sugar before using.