Sugared Cranberries And Rosemary Recipes
SUGARED CRANBERRIES
Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.
Provided by nch
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 11h20m
Yield 20
Number Of Ingredients 3
Steps:
- Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
- Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
- Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g
SUGARED CRANBERRIES AND ROSEMARY
Use these decorative fruits and herbs when making our Gingerbread Semifreddo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Pour soaking syrup into a medium bowl; place sugar in a large one. Insert a wooden toothpick into a cranberry. Dip a cranberry into syrup, tap off any excess liquid, and roll in sugar. Set aside on parchment. Repeat.
- Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.
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- Add 1/2 cup granulated sugar and the water to a small saucepan and stir to combine. Heat on medium-low heat until the sugar is dissolved, stirring occasionally. Remove from the heat when the sugar has dissolved and the simple syrup has slightly thickened.
- Working in batches, add the cranberries to the simple syrup and stir to coat them completely. Use a slotted spoon to remove them from the syrup, let the excess simple syrup drip off, and transfer the cranberries to the prepared baking sheet.
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- In a medium saucepot, combine 1/2 cup sugar and water. Place over medium-high heat and bring up to a boil. As soon as it comes to a boil, move the pot off the heat and add in your cranberries/rosemary. * (see notes)
- Working somewhat quickly, toss the cranberries/rosemary in the sugar & water syrup until fully coated. Don't leave them in for more than about 1 to 2 minutes or they'll start to burst/wilt! Use a slotted spoon or a spider strainer to remove the cranberries/rosemary from the pot, and transfer onto a wire rack to drain. Leave them out to dry for 1 hour.
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