Vanilla-Orange Sugared Cranberries - cooking recipe

Ingredients

3 3/4 cups sugar, divided
1 3/4 cups water
1 teaspoon vanilla extract
2 teaspoons orange extract (or grand mariner)
1 (12 ounce) bag fresh cranberries (about 3 cups)

Preparation

Combine 2 1/2 cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved-but not boiling.
Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
Place the remaining 1 1/4 cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
Carefully transfer them to a baking sheet to dry-about an hour.
Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
*Don't forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!