Thursday, December 18, 2014
sparkly sugared cranberries
This photo doesn't do these sparkly sugared cranberries justice. That's because I didn't want to make a scene photographing these at my friend Julie's party. She hosted an amazing party in her amazingly decorated home. Every square inch of her home screamed Christmas and in a beautiful way. Our friend Nicole brought these and they are so pretty. The perfect addition to any holiday party. And delicious too!
P.S. Don't feel bad if you weren't invited to the party. There were two qualifications: Your spouse had to work with our husbands and have a church connection.
sparkly sugared cranberries (Nicole W. got the recipe from Our Best Bites)
12-ounce bag of fresh cranberries
1 cup granulated sugar
1 cup water
additional sugar for rolling
note: You can use regular granulated sugar for this recipe but Best Bites suggests first rolling in a slightly course sugar then rolling in regular granulated sugar that has been pulsed several times in a food processor to create a slightly finer sugar.
Wash cranberries and discard any damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool for a few minutes until warm (not hot). Pour over cranberries and let sit in fridge, covered, overnight.
Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour. Roll berries a handful at a time in sugar. Place sugared berries on a baking sheet and let dry for an hour or two. Store in a container at room temperature. Try not to stack them too deep if possible.