Not only do these look beautiful, they are so fun to eat! The tartness of raw cranberries is definitely tempered by the sugar. I ate some plain and along with some chocolate chips.
For Christmas, my sister gave me a few props to help stage photos for my blog. Thanks to her, these cranberries look so elegant in this setting.
from 101 Cookbooks
2 cups cranberries, rinsed and picked over
2 cups water
2 cups sugar (raw cane, real brown, granulated sugar, or a mixture all work)
More sugar for coating (something with a small grain, like granulated)
Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. Use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.