Only 2 ingredients required for a stunning sweet-tart snack! Perfect for an appetizer, sweet treat, or garnishing your favorite holiday dessert.
- 12-ounce bag fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- *additional sugar for rolling (see note below)
- *note: You can use regular granulated sugar for this recipe if you’d like to simplify things. I found the best results by first rolling in a slightly coarse sugar, and then rolling in regular granulated sugar that I pulsed several times in my food processor to create a slightly finer sugar.
- Wash cranberries and discard any damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool for a few minutes until warm (not hot). Pour over cranberries and let sit in fridge, covered, overnight.
- Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour.
- Roll berries a handful at a time in sugar (use the two-sugar technique from the notes if desired.) Place sugared berries on a baking sheet, or foil, etc. and let dry for an hour or two.
- Great tip: I just store in a container at room temperature. Try not to stack them too deep if possible, the more they rub against each other long term, the greater the chance of the sugar rubbing off.