This time I spiced the candied cranberries with cloves and ginger. It made them extra-amazing. The sweetness and the cranberry tartness plus the spices make them like little bites of spiced cider.

Making them is super-simple. You can google for variations – but here’s what I do.

In a saucepan, bring 2 cups water and 2 cups sugar (and 1/4 – 1/2 tsp cloves and a ‘generous sprinkle’ of ginger) to a rolling boil. Remove from heat and let stand for a minute. Pour into a bowl and add a bag of cranberries (start with a few to test because if the syrup is too hot, they’ll pop). Weigh down the cranberries with a small plate and put in the fridge overnight or longer.

In a small bowl, mix 1/2c sugar with 1/4 tsp cloves. Drain cranberries and transfer, a few at at time, to the spiced sugar. Toss to coat and lift them out with a fork to dry on a sheet of wax paper. They’ll need at least an hour or two to properly dry so that they’re nice and crispy.

I hear they’ll last a week or two on the counter. But they never last more than a couple of days here. Also, if you store them in an airtight container, they’ll keep longer, but will also get a little soggy, so you’ll want to open it up and dry them out to crispiness again before serving them.