Sugared Cranberries

Have you ever had a cranberry completely on its own?  No sugar, no cooking, just straight out of the bag?  I gave one to Caroline recently because I was cooking something and she asked for it.  This girl loves sour - she'll eat a lemon slice - but her face was priceless when I gave her a cranberry.  Then, just so I didn't feel like the worst mother in the world, I ate one.  And then promptly spit it out.  Really, really tart.  And not good at all.  If anything, it made me feel worse that she actually ate the whole thing.  Then again, she's stopped scavenging for ingredients so much while I'm cooking, so there's a plus...

In any case, this is quite literally one of the easiest things I've posted here.  Just make a simple syrup, then soak the cranberries in it overnight (or up to a few days).  Roll the cranberries in some sugar, and let them dry - and you're done!  The simple syrup infuses the cranberries with a subtle sweetness, then the sugar coating gives them a nice crunch and of course sweetens them up even more.

These pretty, sparkly cranberries were originally intended to be a garnish for the black and white cranberry tarts.  However, the tarts were so pretty on their own that I didn't think these were necessary.  Instead, they became a yummy snack!  Crunchy and on the outside, tart on the inside.  They keep really well, so they are an ideal snack to put out for holiday parties or unexpected guests.  I know you can't tell from the picture, but they really do sparkle and glitter - so pretty!  And Caroline went to town once these were finished - at least she's not scarred for life.


One Year Ago:  Creamy Chicken Lasagna


Sugared Cranberries
Cooking Light, December 2003

• 2 cups granulated sugar
• 2 cups water
• 2 cups fresh cranberries
• 3/4 cup superfine sugar (or granulated sugar processed for 30 seconds in a food processor)

In a medium saucepan, combine the sugar and water and cook over medium-low heat, stirring until the sugar dissolves.   Bring to a simmer, and remove from heat.  Stir in the cranberries, then transfer the mixture to a medium bowl.  Cover and refrigerate at least 8 hours, or overnight.

Drain the syrup from the cranberries (save it to make yummy drinks, or to soak a cake).  Place the superfine sugar in a shallow dish, and add the cranberries.  Stir lightly to coat completely, then transfer the cranberries to a baking sheet.  Allow to dry at least one hour before serving.