December 13, 2010

... Sugared Cranberries

'Tis the season for munching and snacking, fa la la la la la la la la.

It seems that everywhere you turn there's a cookie, a brownie, a truffle... amiright?  And, if you're anything like me, they don't last for long.  Well, here's another little tasty treat that's perfect for the holiday season.

Fresh, juicy and tart cranberries soaked in simple syrup and rolled in superfine sugar...

They're sweet and tart and the perfect size to pop in your mouth put in a pretty dish to have for guests...

... or package up and take to friends.

And who doesn't like a little sweet and tart in between their chocolate?!?

Serves 9 (about 1/3 cup each)

2 cups granulated sugar
2 cups water
2 - 3 cups fresh cranberries (1 12-oz bag)
3/4 cup superfine sugar (also called Baker's Sugar)

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

Drain cranberries in a colander over a bowl.  Discard syrup.  Place superfine sugar in a shallow dish.  Add the cranberries, rolling to coat with sugar.  Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature for one hour or until dry.

Taylor's Notes:
These truly are as easy as they seem, however if you make 12 times as many (like I may or may not have), it'll take you a bit of time.  

When adding the cranberries to the superfine sugar, add only a few big spoon fulls of cranberries at a time so that they aren't too crowded and are sure to get covered completely.  

These should last at least a week at room temperature... if you can keep yourself from snacking on them, that is.

Enjoy and Happy Holidays!