The key is to do lots of light layers of sugar, to get an even coating, but I got a bit impatient so mine ended up clumping a bit. Okay, a lot bit.
I did these two days before the party and I put the leftovers in the rest of the sugar and put them in the fridge. They stayed fine for about a week.
- 6 oz fresh cranberries
- 1 1/2 cups sugar (but if I'm honest I think I used a lot more)
- 1 cup water
- Rinse and pick through the cranberries: toss stems and icky ones
- Pat dry
- Make the simple syrup: simmer 1 cup of water with 1 cup of sugar until sugar dissolves and the syrup is crystal clear.
- Pour into a heat proof bowl and let cool for about fifteen minutes.
- Stir in cranberries, cover and sit in fridge for a minimum of 8 hours or overnight. Stir them once or twice to make sure all of them soak evenly.
- Set up a wire cooling rack over a baking sheet
- Remove the cranberries with a slotted spoon and rest them on the rack
- Sprinkle sugar lightly over them, turning to get all sides
- Then roll each berry in a bowl of sugar, trying to get a light coat
- Return the berries to the baking sheet and let dry for an hour