Whether you call them sugared cranberries or candied cranberries, they're the perfect sparkling garnish to nearly any holiday dish or cocktail. They're easy to make, too.
Sort cranberries, discarding any soft or wrinkled berries. Rinse well and drain.
Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved. Do not boil. Remove from heat.
Stir the cranberries into the simple syrup, and stir to coat well.
Line a rimmed baking sheet with parchment paper or waxed paper. Set a wire rack inside the baking sheet. Using a slotted spoon, transfer the cranberries to the wire rack. Let the cranberries dry for 1 hour.
After one hour of drying, roll cranberries in remaining sugar until completely coated.
Store in an airtight container in the fridge for 2 to 3 days (see note).
Notes
The cranberries may start to "weep" some liquid after 2 to 3 days. If that happens, re-roll them in sugar to extend their life.