Prep Time: 1 night prior  Cooking Time: 5 to 10 mins

Ingredients:
1 1/2 cups granulated sugar
2 cups water
1/2 cup pomegranate juice
2 cups fresh cranberries
3/4 cup super fine sugar (this is sometimes called castor sugar and can be found in the same aisle at the grocery store)

Combine granulated sugar, pomegranate juice and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a boil and then turn down to a simmer and cook for 5 minutes. Let cool a bit and then stir in 1 cranberry while still warm. If the cranberry doesn’t pop, you should be OK to put the rest in. (You need the liquid to be warm but not hot. Too hot and the cranberries will pop. Transfer to a bowl, cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid. Place superfine sugar in a shallow dish. Working in small batches, roll the cranberries in sugar and spread in a single layer on a cookie sheet to dry. Let stand for 1 hour at room temp and re-roll any cranberries that are still wet. Let dry again and transfer to container for gifting . Pour liquid into a jar and store in the fridge. Note: If you are storing for more than two days I highly recommend storing them in a parchment lined tin rather than a glass jar. They should last up to a week in the tin.