Sugared Cranberries

Many years ago, I tried sugared cranberries for the first time.  I loved them.  I loved the tangy and sweet flavor, the crunchy texture, and their festive look!  Sugared cranberries can be used in so many different ways and are especially fun to use this time of year.  They are delicious eaten on their own, but are also a colorful addition to a cheese board or a fun garnish to a NYE cocktail. 

Tips

• A skimmer or slotted spoon works best for tossing the cranberries and shaking off excess sugar. 
• Your hands will probably get sticky, so keeping a wet cloth nearby is helpful.
• When drying the cranberries the first time, try to not have the cranberries touch.  This will allow them to dry on all sides.
• Sugared cranberries are best used the day they are made.  However, you can keep them in an air-tight container in the fridge for 1-2 days. 

Sugared Cranberries
1 cup water
1 1/2 cup sugar, divided
3 cups fresh cranberries

1.  In a small saucepan, combine water and 1 cup sugar.  Stir simple syrup over
     medium heat  until sugar is dissolved.  Transfer to a bowl and cool to room
     temperature.
2.  Rinse cranberries and add them to the cooled simple syrup mixture.  Cover and
     refrigerate overnight.
3.  After cranberries have soaked overnight, remove them from the simple syrup and
     let them dry on a wire rack until tacky, about 1 hour.

4.  Place 1/2 cup sugar into a medium bowl.  Working in batches, toss cranberries in
     the sugar making sure they are fully coated. 

5.  Place cranberries on wire rack to set for at least 1 hour.

6.  Enjoy sugared cranberries as a snack, on a dessert, or as a garnish for a cocktail.