Sugared cranberries make an elegant garnish for my elegant Cranberry Sauce Punch! Not only ideal for cocktails, these festive garnishes can also be used to decorate holiday pies and deserts or studded onto of home made cranberry
1/2 cup water
2 cups sugar, divided
12 oz fresh cranberries
In a small saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
Stir in cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon or kitchen tongs, transfer coated cranberries to a wire rack and let them dry for at least 4 hours or overnight.
When dry, the cranberries should be stick but not wet. Working with a few cranberries at a time, roll them in the remaining sugar until they are fully coated. Let them sit for an hour until fully dry. Sugared cranberries can be left out uncovered for a few days or stored in an airtight container in the refrigerator for up to a week.
*Tip: if sugar coating gets sticky and a bit wet, reroll them in fresh sugar to fresh them up!