Sparkling Cranberry White Chocolate Cake

INGREDIENTS
SPARKLING CRANBERRIES
2 cups fresh cranberries
1 1/2 cups (310g) sugar, divided
1 cup (240ml) water
CRANBERRY CAKE
3 1/3 cups (433g) all purpose flour
2 cups (414g) sugar
2 1/2 tsp baking powder
1 1/2 cups (336g) salted butter (340g), room temperature
3 eggs
2 tbsp vanilla extract
1 cup (240ml) sour cream
1 cup (240ml) milk
3 cups fresh cranberries
WHITE CHOCOLATE ICING
12 oz white chocolate chips
3/4 cup (180ml) heavy whipping cream
3/4 cup (168g) butter, room temperature
8–9 cups (920-1035g) powdered sugar
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INSTRUCTIONS
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

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