These little treats are sweet and tangy, they look great garnishing cakes, pies, or gelatins, and they are so easy to make. All you need is:
1 part granulated sugar
1 part water
1 part cranberries
Superfine sugar (AKA regular sugar that you ran through the food processor)
First make a simple syrup by mixing the water and sugar in a saucepan over low heat. Stir so that the sugar dissolves and then bring it just to a simmer (**DON'T LET IT BOIL**). Take it off the heat, stir in the cranberries, then pour all of it into a bowl. Cover with plastic wrap and let it set overnight (or at least 8 hours).
Drain the syrup off the berries (don't rinse them!) and place the superfine sugar in a shallow dish. Add the cranberries and gently shake the dish so that they roll around and get coated in sugar. Move them to a pan so they can lay in a single layer. Assuming you aren't storing them in a bathroom (and that it isn't August in Florida), they will dry in about 1 hour.
The heat from the syrup will cook the cranberries just enough (if you boil them they will pop). Letting them sit in the syrup will make the sugar stick. The final result is a candied little berry that has a crispy sweet bite to contrast a cranberry's tartness. Trust me, you can't eat just one!
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