12 ounces fresh cranberries, rinsed (discard damaged or shriveled berries)
1 cup + ½ cup organic sugar
3/4 cup water
1 large navel orange, zested and juiced
Approximately ½ cup additional sugar
Place cranberries in a lidded container. Combine 1 cup sugar, water, fresh orange juice and zest in a pot and heat until simmering. Whisk until sugar is dissolved. Allow to cool for a few minutes then strain out zest. Pour remaining liquid over cranberries, cover, and refrigerate overnight.
Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over waxed paper. Spread berries out so they are not touching each other. Allow to dry for 1 hour.
Roll berries in ½ cup sugar. Place sugared berries on a baking sheet and allow to dry for 1 – 2 hours. Store in container at room temperature for up to 2 days.