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1
Rinse and drain cranberries.
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2
Pick out stems and any soft or mushy cranberries.
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3
Have a medium bowl ready nearby.
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4
Cook sugar and water in medium pan over low heat.
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5
Stir well until sugar is dissolved.
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6
Bring liquid to a bare simmer so that bubbles lightly break the surface.
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7
DO NOT BOIL.
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8
Remove pan from heat.
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9
If you accidentally boiled the liquid, let it cool for a few minutes.
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10
Add cranberries to pan and stir.
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11
If any cranberries split, dont despair.
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12
Pour the cranberries and the liquid into a medium bowl.
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13
Place a saucer on top of the cranberries to help keep them submerged.
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14
Cover and refrigerate overnight.
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15
Put half the superfine sugar on a rimmed tray or shallow pan and break up any lumps.
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16
Drain cranberries in a colander (over a bowl, if youd like to save the liquid for cocktails or to reuse it for the same recipe) and shake them well to remove all the liquid.
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17
Dump the cranberries onto the sugar.
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18
Shake the tray or pan to coat the cranberries and sprinkle the remaining half of the reserved sugar onto damp berries that need more coverage.
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19
Use all the sugar.
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20
Carefully separate any cranberries that stick together and let dry for a few hours.
