Step 1

Place the cranberries in a zip top bag, along with the granulated sugar and water. Gently toss to dissolve the sugar and coat the cranberries. Push as much air out as you can without popping the cranberries. Set in the fridge for at least 2 hours but up to 24.

Step 2

Pour the cranberries and syrup onto a baking sheet with a cooling rack on top to separate out the syrup. If you don't have this, you can pour them into a strainer first. Spread the cranberries in one even layer, and place in the freezer for at least 2 hours, but again, up to 24.

Step 3

In another baking sheet, add 1/2 the caster sugar and spread evenly. Add the cranberries, then top with the other half of caster sugar. shake the pan around to coat the cranberries evenly. Place in the freezer for 15-30 minutes.

Step 4

Add to a bowl, serve cold. Enjoy!