1/3 cup granulated sugar
1/3 cup water
2 cups fresh cranberries, room temperature
1 1/2 cups granulated sugar (for rolling)
Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved. Place cranberries in pan and submerge. Make sure cranberries are well coated. Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour. Place granulated sugar in a shallow dish or bowl and working in small batches, roll cranberries in sugar to coat. Then, let dry for about 1 hour.
These look so pretty on top of holiday desserts like my Cranberry Orange Cupcakes or my Death by Chocolate Cake. They are also pretty placed in a bowl to decorate on holiday buffets or as a garnish on a skewer in holiday drinks!