This one adds a nice touch to Thanksgiving and Christmas. I usually make them for a decorative topping on dessert. The berries themselves are a bit bitter so the sugar coating balances with sweetness and make them look beautiful.
Author: Valya at Valya's Taste of Home
12oz.340 g – fresh cranberries
1cup225 g - sugar
½cup76 g – water
1/3cup113 g – sugar
Combine water and sugar in a small pot. Bring to a boil and let it boil for 30 seconds. Remove from heat, set aside and let it cool for about 15 – 20 minutes.
Wash cranberries and place them in a large bowl. Pour warm sugar syrup over cranberries. Mix cranberries and syrup together. Drain the syrup coated cranberries through a sifter and let the syrup drip.
Move syrup coated cranberries onto a large plate of sugar. Coat them with the sugar. Scoop some cranberries out, place into a strainer, and shake excess sugar off the sugar-coated cranberries.
Transfer onto a non-stick mat for the sugar-coated cranberries to dry.
Once dried, store in a cool, dry place. They should be used within 24 hours of frosting. Decorate desserts with frosty cranberries 2 – 4 hours before serving. (Otherwise, the sugar will dissolve in the cream, depending on the cream you use. Creams made with sour cream or Greek yogurt melt sugar quicker.)
How to Make Frosty Cranberries https://www.valyastasteofhome.com/how-to-make-frosty-cranberries/