Well it is a slow Sunday here....but not because I am in recovery from my party or anything. It is because everything seems to be running in slow motion with the amount of decongestants and Vicks, I have taken today due to not being able to breathe!
Anyway I thought I would share one of the big hit recipes of last night's party and coincidentally my new favorite snack: Sugared Cranberries.
Now as a rule I love cranberries, I think their tart bitterness is part of their delicious charm so this simple recipe makes a stunning gift, and a tasty treat.
Anyway I thought I would share one of the big hit recipes of last night's party and coincidentally my new favorite snack: Sugared Cranberries.
Now as a rule I love cranberries, I think their tart bitterness is part of their delicious charm so this simple recipe makes a stunning gift, and a tasty treat.
Ingredients
2 cups sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar ( the sugar I originally used was superfine, so no extra needed)
Preparation
Combine sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. This is usually called dimple syrup. Bring to a simmer; remove from heat and let cool just a bit (about 20 minutes is what I did) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl. 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. I put my baking sheet in the fridge and was snacking on them about an hour later.
Combine sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. This is usually called dimple syrup. Bring to a simmer; remove from heat and let cool just a bit (about 20 minutes is what I did) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl. 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. I put my baking sheet in the fridge and was snacking on them about an hour later.
Note: The simple syrup clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week. These taste best from the fridge where they are sweet/tart, and delicious!
A friend of mine loved them so much last night that I graciously sent her home with the leftovers....so now I need to make more!
7 comments:
I am so making that as a snack this week! Yummy, yummy looking!
I'm going to try this I love cranberries.
I absolutely have to try this...they look yummy! I knew there was a reason I picked up extra cranberries! ;)
Yum! And GF/CF too! I'm making these!
These look and sound so good. I can't wait to try them.
These are beautiful-- love this!
I have saved the link to this recipe since last Christmas. :) I just finally tried the recipe this weekend. YUMMY! I love them and suprisingly so does my refuse-to-eat-anything two year old son! Yay! Thanks for sharing it, oh-so long ago.
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