A versatile treat! Serve this sweet-tart appetizer on it’s own, use to top a cracker with Brie or as decoration for cakes, cookies and pies! Whatever you wish!
!Make simple syrup
Bring 1 cup granulated sugar, water, and orange zest to a boil in a small saucepan. Simmer until the sugar is dissolved, about 3 to 5 minutes. Remove from the heat and let cool 10-15 minutes. Syrup must be cool so the cranberries don't pop
Pour cranberries into a half-pint or pint mason jar and pour cooled syrup over the top. Weigh down with a sandwich baggie full of additional syrup, to keep cranberries fully submerged. Put lid on the jar and place in refrigerator until chilled, at least 6 hours, preferably, overnight.
Once cranberries are chilled, drain the cranberries in a colander, reserving the simple syrup for another use.
Place remaining sugars in a medium bowl. Add cranberries to the bowl a few at a time. Gently roll the cranberries in the sugar until well coated. Work in small batches to prevent sugar from getting too moist or it will clump. Add more sugar, if necessary. Place sugared cranberries on a baking sheet to dry for at least 1 hour.
Store in an airtight container in the refrigerator for up to a week. If they last that long!