Sugared Cranberries

Thanks to the contrast between tart cranberries and icing sugar, the taste of this snack remains in the mouth. The berries are soaked in hot sugar syrup to soften their sharp taste. If you want treats, serve them instead of nuts. For a gift, pack it in small molds lined with parchment. Present a small bottle of stored cranberry syrup for making, so that the recipient can use it as a cocktail mixer. If you can't find any extra-fine sugar, make your own by grinding the granulated sugar in a food processor for a minute.
Combine the granulated sugar and water in a small saucepan over low heat, stirring the mixture until the sugar is dissolved. Bring to a boil; remove from heat. (Do not boil, otherwise the cranberries may float when added.) Add the cranberries; pour the mixture into a bowl. Cover and refrigerate for 8 hours or overnight.Tip the cranberries into a colander over a bowl, reserving the liquid to infuse if desired. In a shallow bowl, pour the sugar of the highest grinding. Add the cranberries and roll until they are coated with sugar. Place the candied cranberries in a single layer on a baking sheet; let stand at room temperature for 1 hour or until they are dry.Note: The soaking liquid sticks to the berries and helps the sugar stick. Store in an airtight container in a cool place for up to a week.