Sugared Cranberries

Make a simple syrup by bringing 1 cup sugar and water to a simmer. Stir until sugar is dissolved. Pour into a bowl with cranberries and cool for 20 minutes. Once cooled, refrigerate overnight, stirring a few times.

Remove cranberries from the simple syrup and let the remaining syrup drip from the berries by placing them on a baking sheet with a wire rack. Sprinkle the berries with 1/2 cup of sugar, turning over once to evenly coat. A little nudge from your finger will roll them enough without handling too much. Place the remaining 1/2 cup sugar in a small bowl and roll each cranberry in it, giving it its final coat.

Let the cranberries sit until dry, about 1 hour, and then place in an airtight container. The berries will keep up to 1 week.