Ingredients:
2 12-ounce bags fresh cranberries
2 cup granulated sugar
2 cups water, divided
Additional sugar for rolling
Directions:
- Wash cranberries and discard any damaged ones - set aside.
- Line a baking sheet with parchment paper - set aside.
- Combine 1 1/2 cups water and 2 cups sugar in a medium pot. Bring to a simmer and stir until sugar is completely dissolved, remove from heat.
- Carefully stir 1/2 cup cold water into the dissolved sugar water mixture.
- Add fresh cranberries to the sugar water mixture and stir until coated.
- With a slotted spoon, remove cranberries from the liquid and place in a single layer on parchment lined sheet pan.
- Let cranberries sit for an hour or until slightly sticky to the touch.
- Pour sugar in a shallow dish and add a handful full of cranberries at a time. Roll berries around in sugar until fully coated.
- Spread sugared cranberries out evenly on a baking sheet and let dry for an additional hour or two.
- Store in a container at room temperature.
