Step 1

Add ½ cup of sugar and the water to a small size sauce pot and heat over medium heat until the sugar is completely dissolved. Do not boil.

Step 2

Remove the pot from the burner and mix in the cranberries and stir for 1 to 2 minutes until they are coated.

Step 3

Remove the cranberries using a slotted spoon and spread them out over a cookie sheet tray lined with parchment paper and let them cool for about 30 to 45 minutes. They will be sticky so try to spread them out from one another.

Step 4

Next, toss the coated cranberries in batches in a small size bowl of sugar to completely coat them and give them a frosted look.

Step 5

Set them on a separate cookie sheet tray lined with parchment paper for a further 30-45 minutes or until the sugar has dried onto them.