Ingredients
Scale
- 2 cups fresh cranberries (discard any soft or bruised berries)
- 1/2 cup water
- 1/2 cup granulated sugar (for the syrup)
- 1 cup granulated or sanding sugar (for coating)
Instructions
- Start by rinsing your fresh cranberries under cold running water in a colander. Sift through the berries carefully and remove any that are soft, shriveled, or discolored. You only want firm, bright red cranberries for this process. Pat them dry very gently with a clean kitchen towel and set them aside while you prepare the syrup.
- In a small saucepan over medium heat, combine 1/2 cup of water and 1/2 cup of granulated sugar. Stir the mixture constantly until the sugar has completely dissolved and the liquid is clear. Bring it to a very gentle simmer, but do not let it reach a full boil. As soon as it simmers, remove the pan from the heat. Let the syrup cool for about 3 to 5 minutes so it is warm but not hot enough to pop the cranberry skins.
- Add the cranberries to the warm syrup and stir gently with a spoon to ensure every berry is fully coated. Use a slotted spoon to remove the cranberries and place them in a single layer on a wire cooling rack. Let them sit and dry for at least 45 minutes to an hour. They should feel very sticky to the touch. This stickiness is essential because it acts as the “glue” for the final sugar coating.
- Place the remaining 1 cup of sugar in a shallow bowl or a rimmed baking sheet. Work in small batches, adding a handful of the sticky cranberries to the sugar. Roll them around gently until they are completely covered in “frost.” Transfer the sugared berries to a clean parchment-lined tray to set. Once they are dry and firm, they are ready to be placed on your cakes or cupcakes.
- Cook Time: 1 hour 15 minutes