Tuesday, November 26, 2013

Sparkling Cranberries

I kicked off my Thanksgiving week prep by testing the recipe for these sugared cranberries. Our cocktail glasses will be filled with these Fresh Cranberry Ginger Vanilla Margaritas with sugared cranberries to top them off. I cannot wait to toast with these tasty sips as we celebrate Thanksgiving on Thursday. 

These sugary little bites will surely be making many appearances in my house during the Christmas season. Not only will they make a festive addition to cocktails, but I think they would be great on a dessert table. The sugary coating followed by the tart pop of the berry is oh-so-delightful!

The original recipe is titled "Sugared Cranberries", but sparkling sounds much more festive. Everything is better when it sparkles.

Sparkling Cranberries
recipe from Cooking Light, December 2003

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (do not bring to a boil or the cranberries may pop when added) Stir in cranberries and pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. 

Drain cranberries in a colander over a bowl, reserving steeping liquid if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet and allow to dry for 1 hour. 

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