I love coming across recipes for new ways to feature fresh cranberries. This one, by food blogger, Cozy Delicious and posted on Food52, is one of my favorite ways to serve cranberries. A fragrant overnight soak in orange blossom water and simple syrup makes for a tart-sweet bite with the added crunch of sugar. Eat out of hand, pop into a glass of bubbles, or garnish cheesecakes and flans and pies.

Recipe adapted from Cozy Delicious. 

ingredients:

• 1 cup water
• 2 tablespoons orange blossom water
• 2 1/2 cups sugar, divided
• 12 ounces fresh or frozen cranberries

directions:

1. Place water, orange blossom water, and 1 cup sugar in a medium saucepan over medium-high heat. Stir to dissolve sugar. Remove from heat and let cool about 10 minutes.
   
   
2. Stir in cranberries and let sit in syrup until completely cooled. Store in an airtight container in refrigerator at least 8 hours and up to 24 hours.
   
   
3. Place remaining 1 1/2 cups sugar on a sheet pan/baking sheet. Drain cranberries (keep the syrup and boil it down to make a thick syrup for cocktails or to drizzle over pancakes or yogurt). Toss cranberries to coat, a few at a time, in the sugar and place on baking sheet.  Repeat with remaining cranberries. Let sugared cranberries sit (preferably not touching) and air dry at least 1 hour. NOTE: Candied cranberries can be stored in an airtight container in refrigerator 2 to 3 days.