When you bite into them, there's this delightful snap/pop thing that happens. And a sweet sour thing going on. I love them.
adapted from Kleinworth and Co.
Prep time: overnight soak, plus 15 minutes, plus hour rest
cranberries: 1.50, sugar: .25
1 C sugar
1 C water
2 C cranberries
3/4 C sugar
Heat sugar and water in a pot until sugar is dissolved (try not to boil, but if you do, the world probably won't end; you just don't want to hard candy your syrup). Then let that cool (if you put the cranberries in when it's hot, they'll pop open). After it's cooled, add cranberries. You're going to leave them in this sugar water to soak overnight, so be sure they're all submerged. This will keep your cranberries from being intensely sour--they'll still be a bit sour, mind you, but not as sour as plain old cranberries rolled in sugar would have been.
Soak them for 8 hours or overnight.
When you're ready, strain off the sugar syrup (or use it for some other purpose), and let your cranberries dry just a bit. You don't want them dripping wet. You want them a little damp or tacky.
Now roll them in sugar. I did this by putting the sugar on a plate and shaking those berries around till they were coated. It worked perfectly.
Let them sit for an hour or so so that they sugar can set. Then put them in something pretty and throw a party.