Sugared Cranberries

Incredibly simple and easy 2-ingredient sparkling sugared cranberries. Sugared cranberries are the ultimate holiday dessert decoration. Use them on yule logs, gingerbread cheesecake, pumpkin pie and especially atop our Cranberry Chiffon Pie. Try them with waffles, French toast, or pancakes for a special breakfast. We also like adding a few to festive cocktails or holiday punch. Our recipe makes enough to decorate one 9" pie or cake or to finish a party's worth of cocktails. The sparkling berries take a minute to cook then, they sit in the sugar syrup off the heat for five minutes before you toss them in sanding sugar and let them dry. The result is glistening jewels that will embellish breakfast, dessert, or drinks this festive season.

2 cups sugar, divided
½ cup water
1 (12 oz) bag fresh cranberries

Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.

Working in batches, roll cranberries in remaining 1½ cups sugar until well coated; let dry for at least 1 hour.

Make-Ahead: Sugared cranberries are best served the day they are made, but can be stored in an airtight container in the refrigerator for up to 3 days. Toss them in more sanding sugar to fully coat before serving, if necessary.