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1
Using a citrus zester, remove peel from orange in long narrow strips.
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2
In saucepan, combine honey, water and orange peel, cook and stir over medium heat until simmering (do not boil).
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3
Cool 20 minutes.
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4
Transfer to small bowl; stir in cranberries.
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5
Refrigerate, covered 8 hours.
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6
Drain cranberries, allowing berries to stand 15 minutes.
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7
Place sugar in small bowl.
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8
Add cranberries, a few at a time and toss to coat lightly.
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9
Transfer to a parchment paper lined baking sheet.
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10
Let stand until completely dry, about 30 minutes.
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11
Stor, covered at room temperature for up to 3 days.
