Candied cranberries are such an explosion of flavor, texture, and holiday spirit. Every year I make a big batch of candied cranberries, in varying flavors of course, and then commence with sprinkling and decorating everything I eat and drink with them; on top of cakes, in a glass of bubbly, in the bottom of a gin and tonic and sometimes, just on a piece of toast. These little red gems are bursting with flavors of cranberry and St. Germain, an elderflower liquor. Feel free to swap out the liquor for something non-alcoholic if so desired. Side note- IKEA sells a non-alcoholic elderflower drink that is a dead ringer for St. Germain. Nothing compares to the contrast of sweet and tart, crunchy and soft, and red and white.
In a medium saucepan:
1 cup [215 grams] water
1 cup [260 grams] St. Germain liquor
1 cup [230 grams] granulated sugar
Pinch of salt
On the sidelines:
Small bag of fresh cranberries- 12 ounces or 340 grams
A few cups of granulated sugar, for rolling
In the saucepan, stir all ingredients together and bring to a boil. Once boiling, turn off the heat and let cool.
Pour the cranberries in a large tupperware container. Cover with cooled liquor mixture and stir to coat all cranberries. Top with a lid and keep in the fridge for 24 hours.
After soaking for 24 hours, drain the cranberries. In a large bowl, put a few cups of granulated sugar. Roll the cranberries, a few at a time, in the sugar and let dry on a cooling rack. Repeat with the remaining cranberries.
Once dried, store the cranberries in an air-tight container at room temperature.