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For the sugared cranberries: – 2 cups of sugar – 1/2 cup water – 8-12 ounces fresh cranberries
For the punch: – Ice cubes – 2 cups peach-mango juice – 1 liter 7UP – Arils from 1 pomegranate
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Combine 1/2 cup sugar and 1/2 cup water in a deep edged pan, cook over medium-heat, stirring, until the sugar has dissolved.
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Remove from heat and stir in cranberries. Let them sit for 2 minutes, then using a slotted spoon, transfer them to the prepared wire rack. Let cool for 1 hour.
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In a shallow dish, pour remaining 1 1/2 cups sugar and spoon the cranberries from the wire rack into the sugar dish and cover the cranberries with sugar and then transfer them to a plate or shallow dish. Allow the sugar to set for half an hour-to an hour.
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