I like the cranberry's flavor. It's got that bitter tang that adds another level of complexity to a dish or your meal. I'll definitely be making the longtime favorite from Epicurious, Cranberry Sauce with Port and Tangerines .
I've always wanted to try my hand at sugared cranberries. They are so pretty when I've seen them online and sugared fruits of all kind are a great food decorating method.
Turns out it's a very easy process. Make a simple syrup, 1 cup sugar and 1 cup water, simmered until the sugar melts. Let it cool just a bit because you don't want your cranberries to burst from the heat and then pour it over a rinsed, well picked bag of cranberries, coating well. Cover and let that sit in the fridge at least 5 hours or overnight. Once the cranberries have finished their simple syrup soak, drain them from the syrup and place the cranberries on cookie sheet, all in one layer and let them sit out for 1 hour. Then roll them, small batches at a time in sugar.
Now the sugar suggestions range all over the map. Some recipes call for superfine sugar like caster, other call for a first rolling in a larger grained sugar, then re-rolling in regular sugar. You'll have to experiment with what you like best. I went with the really fine grained sugar. After which I proceeded to eat copious amounts of cranberry bombs.
Guess what's coming to work as a snack??
9 comments:
Very pretty and festive.
One of the mystery pies was cranberry :-)
Froggy that reminds me I have some pie suggestions to send your way.
goody!!
That's soooo pretty!!! Question about the different colors?
I still think that first pic looks like a pomegranate...
Ms cranberries are different shades of red depending on ripeness just like other fruit.
Ah - didn't know that!
So were you mobbed at work????
No, remember, acquired taste. Apparently I'm the only one who acquired it.
Where and how long I can keep sugared cranberries?
Yummy, I kept mine in the fridge but as to how long they will keep, not sure since I ate them so quickly.
Post a Comment