Eat sugared cranberries out of the bowl like candy, use as a part of a cheese plate or as a finishing touch for a tart or crème brulee.

1. Mix sugar, cinnamon sticks, cloves and water in a medium saucepan. Bring to a boil over medium heat. Simmer 1 minute, stirring until sugar dissolves. Remove from heat, cool slightly and pour into a bowl. Stir in cranberries, cover and refrigerate 8 hours or overnight.

2. Drain cranberries and reserve simple syrup.

3. Place superfine sugar in a shallow dish. Gently toss cranberries into sugar and coat evenly. Place cranberries on a baking sheet to dry, 1 to 2 hours. Store in an airtight container for 1 to 2 days.

Chef ’s Note: Be sure to cool the simple syrup or the fresh cranberries will pop open from the heat.