sparkly pom-cranberries

1 1/2 cups granulated sugar
2 cups water
1/2 cup pomegranate juice
2 cups fresh cranberries
3/4 cup super fine sugar

1. 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.

2. 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 . (If they are all well coated with sugar, the can be stored in a cool dry place for up to a week!) Pour liquid into a small glass jar and store in the fridge.

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