Sugared Cranberries

Bring 200g sugar and 1c water to a boil. Add 2c cranberries (fresh or frozen). Transfer to a bowl; cool to room temp. Weight them to keep them submerged and refrigerate overnight. Set a rack over a baking sheet, with slotted spoon, transfer berries to rack. Let dry 1 hour. Spread 1/2 cup sugar on a plate, roll berries in sugar. Spread out on a baking sheet; let dry an hour. Store uncovered at room temp for up to 2 days.