SUGARED CRANBERRIES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
- Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)
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
These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.
Provided by Yossy Arefi
Categories candies
Time 30m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
- When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
- Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams
TO MAKE SUGARED CRANBERRIES AND MINT LEAVES
Categories Dessert No-Cook Christmas Thanksgiving Cranberry Mint Winter Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough to garnish 1 trifle
Number Of Ingredients 5
Steps:
- Slowly whisk together powdered egg whites and water until dissolved. Lightly coat cranberries and both sides of mint leaves with egg mixture using your fingers or a pastry brush, then sprinkle with sugar. Transfer to a lightly oiled rack and dry 2 to 3 hours.
SUGARED CRANBERRIES AND SAGE LEAVES
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.
Provided by Gina Marie Miraglia Eriquez
Categories Berry Fruit Herb Side Christmas Thanksgiving Dinner Cranberry Fall Winter Sage Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (garnish) servings
Number Of Ingredients 4
Steps:
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
- Put remaining 1/4 cup sugar in a small bowl.
- Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
- Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
SUGARED CRANBERRIES
Provided by Bobby Flay
Time 9h15m
Yield 2 cups cranberries, 1 1/2 cups cranberry syrup
Number Of Ingredients 3
Steps:
- Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
- Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.
SUGARED CRANBERRIES AND SAGE LEAVES
These would be great as either a garnish for sweet potatoes or meat platters, or just as snacks. Bon Appetit Nov/07. Cooking times do not include 3 hours drying.
Provided by MarraMamba
Categories Berries
Time 15m
Yield 8 garnishes
Number Of Ingredients 4
Steps:
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
- Put remaining 1/4 cup sugar in a small bowl.
- Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
- Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
- Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.
Nutrition Facts : Calories 75.3, Sodium 0.3, Carbohydrate 19.5, Fiber 0.3, Sugar 19
VANILLA-ORANGE SUGARED CRANBERRIES
I always like to make sugared cranberries in preparation for the holidays. They are extremely simple, and impressive at any Thanksgiving, Christmas, or New Years table! Sugared cranberries are like nature-made Sour Patch Kids, sweet and tart. Plus they are so pretty; just think of all the wonderful ways to use them: Place them in a candy dish to be gobbled up by the handful! Use as a fancy garnish for holiday pies, cakes...even savory dishes. Fill martini or champagne glasses with them to decorate your holiday table. Place them in little tins or gift bags for small edible gifts!
Provided by spicyperspective
Categories Dessert
Time P1DT5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved-but not boiling.
- Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
- Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
- Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
- Carefully transfer them to a baking sheet to dry-about an hour.
- Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
- *Don't forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
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SUGARED CRANBERRIES | CANDIED CRANBERRIES RECIPE
From rachelcooks.com
4.4/5 (86)Total Time 1 hr 10 minsCategory DessertsCalories 133 per serving
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
- Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
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