Cranberries should be washed and thoroughly patted dry before beginning. If wet cranberries are used it will dilute the simple syrup. This can be made 1-2 days before serving, and stored in an airtight container in a cool, dry place. If you’d like to make this ahead of time, it can be stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month.
Ingredients
- ¼ cup water
- ¼ cup white sugar
- 1 cup cranberries (fresh or frozen)
- ⅓ cup white sugar (to roll cranberries in)
Preparation
In a small saucepan, over medium high heat, combine water and ¼ cup sugar. Cover. Stir frequently and bring to a boil. Reduce heat to low, and simmer for 2 minutes, covered. Stir frequently.
Add cranberries to the simple syrup, and stir until coated. Remove from heat and stir for another minute. Do not overcook or the cranberries will soften and burst.
Use a slotted spoon to remove cranberries and place them on a parchment-lined baking sheet. Spread berries in a single layer, and let cool for about an hour. They will be sticky to the touch.
Roll cranberries in remaining sugar until coated. Store in an airtight container at room temperature in a cool, dry place.
Extra simple syrup and/or candied cranberries can be used to make cranberry-inspired cocktails or mocktails.
