These are simple to make and very pretty. They can be stored in an airtight container in a cool place for several days.
In a small saucepan over low heat, combine the sugar and water, and whisk until the sugar dissolves and the water clears. Bring to a simmer and remove from the heat.
Pour the simple syrup into a container, add the cranberries, stir, cover and refrigerate overnight.
After at least eight hours of steeping in the simple syrup, drain the cranberries.
Put the superfine sugar in a small bowl and add a few cranberries at a time, rolling them to coat evenly with sugar.
Place the cranberries on a parchment lined edged baking sheet until dry, about an hour.
You can candy cranberries one-by-one as specified here or in clusters of ten or so cranberries, as shown in Emily Luchetti’s excellent book, Four-Star Desserts. Emily pushes the concept over the delicioso edge by coating the bottoms of the cooled clusters in melted white chocolate. Oh yes! These are best eaten on the day they are made.
Combine sugar, water, and cream of tartar in a small saucepan and set over medium-low heat.
Stir constantly until the sugar dissolves and the syrup clears. To prevent crystallization, do not rush this first step; use a pastry brush dipped in cold water to wash down the sides of the saucepan.
When the sugar is fully dissolved, raise the heat, bring the syrup to a boil, and stop stirring. Continue heating without stirring until the syrup turns a golden amber color.
Remove the caramel from the heat, and working quickly, drop a few cranberries into the caramel and coat using a couple of forks. If the caramel cools too much, return it to the heat for a few seconds.
Remove the cranberries one-by-one and set on a fine wire rack to cool.