Ingredients
Scale
- 2 cups fresh cranberries (discard any soft or bruised berries)
- 2 cups granulated sugar, divided
- 1 cup water
- Optional: 1 teaspoon vanilla extract or orange zest for flavor infusion
Instructions
- Combine the water and 1 cup of the granulated sugar in a medium saucepan over medium heat. Stir the mixture occasionally until the sugar completely dissolves. If you are using vanilla extract or orange zest, add it now. Bring the liquid to a gentle simmer, then immediately remove the pan from the heat. It is vital that you do not let the syrup reach a full boil, as excessively hot syrup can cause the cranberry skins to pop.
- Let the syrup cool for about 5 to 10 minutes until it is warm but not hot. Gently fold the fresh cranberries into the warm syrup. Stir them slowly to ensure every berry is thoroughly coated in the sticky liquid. Use a slotted spoon to remove the cranberries from the pan, allowing any excess syrup to drip off before moving to the next step.
- Spread the sticky cranberries out in a single layer on a wire cooling rack set over a piece of parchment paper or a baking sheet. Let the berries dry for at least 1 hour. They should feel very tacky to the touch but not dripping wet. This drying phase is crucial because it ensures the sugar coating sticks properly rather than dissolving into a messy sludge.
- Place the remaining 1 cup of granulated sugar in a shallow bowl or a large Ziploc bag. Working in small batches, toss the tacky cranberries in the sugar until they are fully encrusted. Place the sugared berries back on a clean piece of parchment paper and let them dry for another hour at room temperature. This final rest allows the sugar shell to harden into a beautiful, sparkly crust.
- Cook Time: 2 hours 15 minutes