Sugared Cranberries

These might be my new favorite snack.  A little sweet, a little tart, a little juicy.   Originally made for a drink garnish, I couldn't stop grabbing these as a little sweet snack :)  These would also be gorgeous decorations for a cake or even around your home this time of year!

Sugared Cranberries
slightly adapted from gastronomy & 101 cookbooks

1c fresh cranberries, picked over and rinsed
1c water
1c evaporated cane juice (or granulated sugar)
1/3c mix of sugar for rolling (I used a mix of turbinado & evaporated cane juice)

Add 1c sugar and water in a small, heavy saucepan.  Heat over medium-high, and stir until sugar dissolves.  Remove from heat and let cool a bit (you don't want the cranberries to burst!).

Place cranberries in a bowl or tupperware and poor slightly warm simple syrup over the cranberries.  Cover and refrigerate overnight (or at least 4hrs).

In the morning, prepare the sugar for rolling the cranberries by adding it to a shallow dish (I added a little at a time to prevent clumping, however I'm not sure this was completely necessary.  Get out a cookie sheet to dry the cranberries on, and then go ahead and drain your cranberries (you can reserve the simple syrup for another use...  say cranberry cocktails?).  Roll drained cranberries in sugar mixture, a few at a time, and then place on the cookie sheet to dry.  Repeat, until you've rolled all of the cranberries.  It should take ~1hr or so for them to dry.

Have you ever tried sugared cranberries before?