Sugared Cranberries

LOVED these! I couldn’t stop popping them in mouth. They were tangy but sweet, delicious and as pretty to look at as they are tasty to eat. I reused my leftover syrup and made a second batch and it was just as good as the first. (I just reheated the syrup, let it cool a couple minutes, and then poured it over the cranberries.) The second time I didn’t bother to add more sugar after the 2-hour drying time, as none of the sugar stuck when I did that the first go-round. I plan on making these often when cranberries are in season. They’re great for snacking.