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These sugared cranberries make such a stunning garnish on top of your cocktail, baked goods, and grazing boards!Author
1 cup fresh cranberries (do not use frozen)
3/4 cup water
1 and 1/4 cups granulated sugar, divided
In a medium saucepan set over medium heat, bring the water and 3/4 cup of sugar to a simmer, stirring until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
Place your cranberries in a heat proof bowl. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.
Pour remaining 1/2 cup sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
Store them at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
It is crucial to allow the cranberries coated in syrup to cool for a full hour before tossing in sugar. If you skip this step, the syrup will dissolve the sugar coating and you won't achieve that beautiful crystalized look that you're going for!