# Components:
→ Main
01 - 2 cups (200 g) fresh cranberries, rinsed and dried
→ Syrup
02 - 1/4 cup (60 ml) water
03 - 1/4 cup (50 g) granulated sugar
→ Coating
04 - 1/2 cup (100 g) granulated sugar for rolling
# Directions:
01 - Combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool for about 1 minute.
02 - Place fresh cranberries in a large mixing bowl. Pour the warm syrup over the berries and gently toss to ensure all cranberries are evenly coated.
03 - Use a slotted spoon to transfer cranberries to a wire rack or parchment-lined tray. Allow them to rest for 2 minutes until slightly tacky.
04 - Roll small batches of tacky cranberries in the remaining 1/2 cup granulated sugar until fully coated. Set aside to dry for 2 minutes before serving.
