As beautiful as they are flavorful, tart cranberries contrast wonderfully with a crisp sugary coating. Serve these cranberries alongside nuts during the holidays or give them as gifts. Or keep them all for yourself, we won’t tell.
2 ¾ cups granulated sugar, divided
2 cups water
2 cups fresh cranberries, fresh or frozen
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Remove syrup from heat, stir in cranberries. Allow to cool then pour mixture into a bowl.
Cover and refrigerate at least 8 hours or up to 24 hours.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
Place remaining sugar in a shallow dish.
Add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour. Store in an airtight container in a cool place for up to a week.
For gift-giving, package in parchment-lined tins. You can also save the cranberry infused syrup to use as a cocktail mixer.