- 12 ounces Whole Cranberries, fresh
- 2 cups Water
- 2 cups Granulated Sugar
- 1 cup Super Fine Sugar, (can be made by placing granulated sugar in food processor bowl and processing until fine)
Bring water and 2 cups sugar to a low simmer and stir occasionally until sugar is completely dissolved.
Turn off heat and add cranberries, being careful not to get liquid too hot as the cranberries will begin to pop.
Transfer to a medium mixing bowl and refrigerate for 8 hours or overnight.
Drain liquid reserving for another use.
Place cranberries on a shallow baking dish and gently toss with super fine sugar to coat completely.
Spread out in a single layer and allow to cool about an hour.