Name: Sugared Cranberries
Total time: 1 h 45 min
Ingredients: ¾ cup (5¼ ounces) sugar , plus ½ cup for rolling; ¾ cup water; 6 ounces (1½ cups) frozen cranberries

Why This Recipe Works

Sugared cranberries' tart flavor and crunchy sugar coating make them irresistible snacks, and their glittery sheen and ruby hue look so festive. Soaking frozen cranberries in warm simple syrup sweetened them throughout. Rolling the drained cranberries in granulated sugar and letting them air-dry created a sparkly, crunchy coating that stayed put.

Before You Begin

The sugared cranberries can be stored at room temperature (uncovered to preserve their crunchy coating) for up to 24 hours. If you need to cover them, add a little extra sugar first to absorb moisture.

Instructions

Bring ¾ cup sugar and water to bare simmer in medium saucepan over medium heat, stirring to dissolve sugar. Off heat, stir in cranberries. Let cranberries and syrup cool completely, about 30 minutes, stirring occasionally. (Cranberries in syrup can be refrigerated for up to 2 days.)

Place remaining ½ cup sugar in shallow dish. Drain cranberries (reserve syrup for another use). Pat cranberries dry with paper towels. Working in batches, roll cranberries in sugar and transfer to paper towel–lined large plate or rimmed baking sheet. Let stand at room temperature to dry, about 1 hour, before serving.