Sugared Cranberries I
Tags: Food And Entertainment Good Eats
The Sugared Cranberries were a hit. They are incredibly easy to make. Here's how:
Sugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
¾ cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
Place superfine sugar in a shallow dish.
Add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.
Store in an airtight container in a cool place for up to a week.
NOTES : The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
Give yourself an extra day when making these beautiful sugared cranberries since they need to soak in a sugar syrup for eight hours. Beware, once you pass these around to party guests there's no going back. You will be hooked for life.
"Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth."
The Sugared Cranberries were a hit. They are incredibly easy to make. Here's how:
Sugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
¾ cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
Place superfine sugar in a shallow dish.
Add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.
Store in an airtight container in a cool place for up to a week.
NOTES : The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
Give yourself an extra day when making these beautiful sugared cranberries since they need to soak in a sugar syrup for eight hours. Beware, once you pass these around to party guests there's no going back. You will be hooked for life.
"Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth."
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