Sugared cranberries are easy to make and a wonderful holiday treat or holiday garnish. The recipe may be made for any amount of cranberries. Just adjust to the amount of water, sugar and cranberries are the same and proceed with the recipe. The volume of 1 cup has been used as an example in this recipe.
Combine the granulated sugar and water in medium sauce pan and bring to a low simmer (aproximately 3 minutes), stirring often, just until the sugar is dissolved; remove from heat. Add the cranberries. Add the liquid (now a simple syrup) and cranberries to a sealable container and refridgerate for 8 hours.
After chilling: Pour the extra fine sugar onto a plate. Remove the cranberries from the liquid with a slotted spoon to drain and deposit a few at a time into the fine sugar. NOTE: the simple syrup may be reserved for use in cocktails. Using a light touch, roll cranberries one by one in the sugar to coat. Gently place on a rimmed baking sheet for 1-2 hours until fully dry.