Sparkling sugared cranberries make a sensationally pretty addition to your snack tray and is sensationally fun in the mouth. It pops in your mouth and releases an addictive tart sweetness that makes you grab another, and another, and another. Try it. You’ll be hooked. If not, at least you’ll load up on antioxidants.
SUGARED CRANBERRIES
Adapted from Cooking Light
Makes about three cups cranberries
Ingredients:
· 1 1/2 cups white sugar
· 1 1/2 cups water
· 1 12-ounce bag fresh cranberries
· 3/4 cup superfine sugar
OR 3/4 cup regular sugar ground fine in food processor or blender
1) Rinse and drain cranberries. Pick out stems and any soft or mushy cranberries. Have a medium bowl ready nearby.
2) Cook sugar and water in medium pan over low heat. Stir well until sugar is dissolved. Bring liquid to a bare simmer so that bubbles lightly break the surface. DO NOT BOIL. Remove pan from heat. If you accidentally boiled the liquid, let it cool for a few minutes.
3) Add cranberries to pan and stir. If any cranberries split, don’t despair. Pour the cranberries and the liquid into a medium bowl. Place a saucer on top of the cranberries to help keep them submerged. Cover and refrigerate overnight.
4) Put half the superfine sugar on a rimmed tray or shallow pan and break up any lumps. Drain cranberries in a colander (over a bowl, if you’d like to save the liquid for cocktails or to reuse it for the same recipe) and shake them well to remove all the liquid. Dump the cranberries onto the sugar. Shake the tray or pan to coat the cranberries and sprinkle the remaining half of the reserved sugar onto damp berries that need more coverage. Use all the sugar. Carefully separate any cranberries that stick together and let dry for a few hours.
5) Serve immediately or within a few days. The sugar coating becomes more dry and fragile with time, so they’re best early on when they’re at their prettiest.
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