Sugared Cranberries and Sage Leaves

Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes.

Remove from heat.

Put remaining 1/4 cup sugar in a small bowl.

Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.

Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.

Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.