2 cups granulated sugar, preferably cane sugar
2 cups water
2 cups fresh cranberries
1/4 cup superfine sugar or granulated
1/4 cup shredded coconut
Combine the 2 cups granulated sugar and water in a saucepan on low heat, mix until sugar dissolves. Bring to a simmer, until it becomes syrupy. Remove from heat and let it cool. Stir in the cranberries, cover and refrigerate for a few hours or overnight.
Drain the cranberries in a colander over a bowl, reserving the liquid that you can use later. In a coffee grinder or blender, grind the shredded coconut and 1/4 cup sugar if it’s not superfine. Place this mix in a shallow dish. Roll the cranberries so they are totally covered. Spread them in a single layer on a baking sheet; let them dry at room temperature for 1 hour.
Store in an airtight container in a cool place for up to a week.
I added them on a cranberry ginger coconut bundt cake. You can find the recipe in the gluten-free holiday baking eBook from the store Abe’s Market. Download it for free at