From the page: "Sugared Cranberries
1/3 cup granulated white sugar (for coating)
1/4 cup granulated white sugar (for syrup)
2 tbsp water
1 cup fresh cranberries
1/4 cup additional sugar (for syrup)
Set out a layer of parchment paper (or a plastic/silicone cutting board) on a flat work surface. Pour the 1/3 cup of sugar for coating into a medium (like, can-of-soup-sized) bowl, and set it by the paper/board.
Rinse the cranberries, but don't worry about drying them. In a 2-quart saucepan (i.e., smallish, but large enough to hold all of the cranberries in a single layer), stir together the water and 1/4 cup of sugar, and place over very low heat. Like, heat setting 1 or 2 out of 10. You'll want it to just simmer, but never reach a full boil. Stir the sugar occasionally until it's dissolved and just beginning to bubble.
Add the cranberries to the melted sugar, and stir gently to coat. Some (or even most) of the cranberries will split a seam in their skin to let steam out, but so long as they're not starting to gush jelly out into the pan, they're not too hot. If any start bursting completely open, take the pan off the heat for a moment and turn the temperature down.
Cook for about 3 minutes, stirring gently and frequently to keep the cranberries coated with the syrup. When the liquid in the pan begins turning pink, add the extra quarter cup of sugar. Continue stirring gently for another 3 minutes or so. You're looking for all of the sugar to be dissolved and the cranberries to look like they can't take much more heat without bursting.
Turn off the heat, but leave the pot on the warm burner to prevent the syrup from solidifying too much while you're working. With a slotted spoon, fish a scoop of cranberries (
this is beautiful