By An Edible Mosaic
Prep Time: 15 min
Cook Time: 5 min
Add the sugar and water to a medium saucepan over medium-high heat. Bring to a boil, and then boil for 2 minutes. Remove from the heat, stir in the vanilla and cool slightly. Stir in the cranberries until they’re all coated well.
Use a slotted spoon or mesh sieve to transfer the cranberries to a wire rack on a baking tray, making sure they’re in a single layer. Let the cranberries dry until they feel slightly tacky, about 1 hour.
Roll the cranberries in the remaining 1 cup of sugar. Spread the cranberries out onto a large baking tray and let them dry completely, about 30 minutes.