Line a baking sheet with a small-grate metal rack and then set aside. In a small saucepan, combine 1/2 cup sugar and the water. Bring to a simmer, stirring until the sugar is dissolved and then remove from the heat.
Add the cranberries to the hot syrup, stirring to coat all the berries. Let the cranberries steep for about 5 minutes, stirring occasionally. Use a slotted spoon to lift the berries out of the syrup and place on the rack. Spread the berries out as best you can so they aren’t touching each other.
Leave the cranberries to dry at room temperature for 1 hour. They will still feel sticky and a bit tacky. After an hour, measure the remaining 1 cup sugar into a bowl. Add the cranberries to the sugar, a few at a time, and toss to coat. The sugar will easily stick to the tacky berries.
Transfer the sugared cranberries to a parchment lined baking sheet. It’s best to let them sit for another hour so to fully dry and allow the sugar coating to set. To prepare the garnish, carefully pierce three sugared cranberries with a small skewer or cocktail stick. Try not to squeeze the cranberries too much or the sugar coating may crumble off.
Sage Simple Syrup
In a saucepan combine the water and sugar. Place over high heat and bring to a simmer. Stir occasionally to completely dissolve the sugar. After that, add the fresh sage and let simmer for another minute. Remove from the heat, cover, and let steep for 20-30 minutes.
Strain the syrup through a fine mesh strainer. Let cool before using. The syrup will keep for 2 to 3 weeks in the fridge. This syrup will make enough for about 9-10 cocktails.
White Cranberry Winter Cocktail
In a cocktail shaker add the gin, white cranberry juice, sage simple syrup, and lemon juice. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with a skewer of sugared cranberries if desired and enjoy!