Sugared Cranberries

By Carolanne

These sparkly berries, from The Cranberry Cookbook by Sally Pasley Vargas, are real showstoppers. Use them to garnish cakes, pies and cocktails.

Ingredients

• 3/4 cup water
• 1 1/2 cups sugar, divided
• 2 cups fresh or frozen cranberries

Details

Adapted from parade.com

Preparation

Step 1

In a medium saucepan over medium heat, bring water and 1 cup sugar to a boil, stirring dissolve sugar. Add cranberries. Transfer to a bowl; cool to room temperature. Weight cranberries down with a plate to keep them submerged; refrigerate overnight.

Set a wire rack over a rimmed baking sheet. With a slotted spoon, transfer cranberries to rack, spreading so they don't touch each other. Let dry 1 hour.

Spread remaining ½ cup sugar on a dinner plate. One handful at a time, roll cranberries in sugar. Spread them on a second rimmed baking sheet lined with parchment paper; let dry 1 hour. Store, uncovered, at room temperature up to 2 days.