Sparkling Cranberries

2 cups cranberries
2 cups water
2 cups sugar
1 cup sugar for coating the cranberries (larger grain sugar looks prettier)

Place the cranberries is a medium glass bowl and set aside.

Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool and then pour it over the cranberries.  Cover and refrigerate overnight.

The next day, drain the cranberries and toss them with the sugar for coating - it's easier to do them in small batches.  Make sure they are well coated. Place the cranberries on sheet pans to dry for a few hours.  At this point, you can toss them with more sugar (even some smaller grained sugar) and let them dry more.

I've used turbinado sugar  but regular white sugar, which I've used before, looks more like snow.

The Italian Dish