To sugar cranberries: rinse and drain approximately 24 cranberries. Toss cranberries and ¼-⅔ cup sugar together in a small bowl to coat. Spread in a single layer on a baking sheet and allow to dry (approx. 1 hr.).

After cutting the mochi pieces into walnut-sized balls, you can shape them into balls (using wet hands), if desired.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.