Add a little seasonal garnish.
- 1 cup sugar
- 1 cup water
- 1 (12-ounce) package fresh cranberries, rinsed and picked over
- 2 cups Turbinado or organic cane sugar for rolling
- In a small saucepan, bring sugar and water to a simmer. Use a whisk to stir sugar until dissolved. Remove from heat.
- Place cranberries into a medium size bowl.
- Pour warm, not hot, syrup over the cranberries.
- Use a small plate to keep the berries submerged under the syrup. Wrap with plastic wrap and store in the refrigerator overnight.
- To make the sugared cranberries, drain them in a colander, reserving the syrup.
- Lightly pat the cranberries dry so they are tacky.
- Pour 2 cups sugar into a shallow pan. Adding 4 or 5 berries at a time, toss to coat. Be careful not to add too many berries at a time, causing the sugar to clump.
- Carefully set sugared cranberries on a cooling wire rack to dry. Allow berries to dry for at least 2 hours.
- Store sugared cranberries on a cooling wire rack in a dry place, uncovered for up to 3 days.
- *Use reserved syrup for the Mexican Mule Cocktail.