This recipe is adapted from this recipe at Cooking with My Kid. When you pop these in your mouth first you taste the sugary sweetness, then the pomegranate taste follows, with a cranberry tartness in the end. Interesting contrasts in just one snack.
1 1/2 cups granulated sugar
1 1/2 cups water
1/cup pomegranate juice
2 cups fresh cranberries
3/4 cup super fine sugar (If you cannot find this, you can make your own by processing granulated sugar in a food processor for about 1 minute.)
Combine granulated sugar, pomegranate juice and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a boil and then turn down to a simmer and cook for 5 minutes. Let cool a bit and then stir in 1 cranberry while still warm. If the cranberry doesn’t pop, you should be OK to put the rest in. Transfer to a bowl, cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid. Place superfine sugar in a shallow dish. Working in small batches, roll the cranberries in sugar and spread in a single layer on a cookie sheet to dry. Let stand for 1 hour at room temp and re-roll any cranberries. Let dry again and transfer to container for gifting . Pour liquid into a jar and store in the fridge. I highly recommend storing them in a parchment lined tin. They should last up to a week in the tin.
Store the reserved pomegranate cranberry cooking syrup in a jar. This makes a fun sparkly drink when mixed with soda water.