When making frosted cranberries, I prefer drying the cranberries first because I feel the coating sticks better.
Another thing to remember is the sweetness or tartness of your cranberries when you first buy them will remain the same.
If you’ve heard that soaking the cranberries in a syrup solution overnight will make them sweeter—I’m sorry to say that it doesn’t make a significant difference.
At the same time, I feel the sugar coating will do the trick so don’t stress about that.
Adjust the sugar and water amount depending on how many pounds of sugared cranberries you’re making. This 2 cups each ratio is good enough for at least 2.5 pounds.
Skip the clementine if you prefer and make it plain. Or make it with orange, lemon or vanilla, or rosemary if you want a deeper flavor.
Keep the ready cranberries in an airtight container in the fridge for unto 2 weeks. Make sure the container is lined with kitchen towels or paper towels to absorb any moisture.