Three-ingredient sugared cranberries

Photo: Alexandra's Kitchen

Cranberries rolled in hot syrup, dried for an hour, then tossed in sugar until they sparkle like frost. Sweet crunch, then a tart pop. They vanish from the bowl.

From Alexandra Stafford at Alexandra's Kitchen · @alexandracooks

Pouring the syrup over the berries off the heat coats them without cooking them, so they don't burst.

You need

• 1/2 cup sugar, plus 1/3 cup for coating and more as needed
• 1/4 cup water
• 1 bag (12 oz) fresh cranberries

How to make it

1. Bring 1/2 cup sugar and the water to a boil in a small saucepan over medium-high, stirring until the sugar dissolves. Take it off the heat.
2. Put the cranberries in a large bowl, pour the hot syrup over and stir gently until they're all coated.
3. Spread them on a rack set over a sheet pan (or on parchment) and let them drain and get tacky for 1 hour.
4. Tip them into a clean bowl, sprinkle with 1/3 cup sugar and toss with your hands until evenly coated, adding more sugar if needed.
5. Store in jars at room temperature for 4 to 5 days.

Written in our own words from Alexandra Stafford's recipe, with their quantities. The original: Three-ingredient sugared cranberries, Alexandra's Kitchen.

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