Preparation Steps

• Rinse 2 cups of fresh cranberries under cold water and drain them thoroughly.
• Combine 1 cup of granulated sugar and 1 cup of water in a medium saucepan over medium heat. Stir until dissolved, about 3-4 minutes.
• Add ½ cup of orange juice, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt to the syrup. Simmer for about 2 minutes.
• Stir in the rinsed cranberries and simmer for approximately 5 minutes, until most berries begin to pop.
• Remove from heat and let the cranberries cool in the syrup for 10 minutes.
• Line a baking sheet with parchment paper and transfer cranberries in a single layer with a slotted spoon.
• Allow the cranberries to dry at room temperature for about 30 minutes.
• Once tacky, toss the cranberries in ½ cup of powdered sugar until evenly coated.
• Return coated cranberries to the baking sheet and let set for another 15 minutes.
• Optionally, sprinkle fresh orange zest over before serving.