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Place cranberries in a large heatproof bowl. Set aside.
In a medium saucepan set over medium heat, bring the water and ¾ cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.
Pour remaining ½ cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.
*notes:
My first attempt: ¼c each Pom and lemon juice, rest water, tossing in icing sugar
Can dry in oven?
Can do with rosemary for frosted effect.
You can save the simple syrup after you’ve removed the cranberries, and use it for cocktails or mocktails.
Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar.