Sugared Cranberries

Sugared Cranberries and Rosemary

INGREDIENTS

• 1 cup fresh cranberries (do not use frozen)
• 3/4 cup water
• 1 ¼ cups granulated sugar, divided –  ¾ cup is for the syrup and ½ cup is for rolling the cranberries in)
• Optional: Add ¼ teaspoon of ground ginger or cardamom to the ½ cup of rolling sugar for added flavour and spice
• If sugaring fresh rosemary sprigs as well as cranberries – double the recipe and use 2 separate bowls

DIRECTIONS

1. Prepare the Cranberries:
   Wash, pat dry, and place the fresh cranberries (and rosemary if using) in a large heatproof bowl and set aside. Use 2 bowls and keep separate if using rosemary
2. Make the Sugar Syrup:
   In a medium saucepan, combine the water and 3/4 cup of granulated sugar. Bring to a simmer over medium-low heat, whisking until the sugar is fully dissolved. Remove from heat and let the syrup cool slightly
3. Infuse the Cranberries:
   Pour the warm sugar syrup over the cranberries and/or rosemary, stir gently to coat. Cover the bowl/s and let the cranberries and rosemary sit for 15 minutes, allowing them to soak up the syrup
4. Dry the Cranberries:
   Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, (or tongs for rosemary) transfer the cranberries from the syrup to the prepared baking sheet. Spread them out in a single layer and allow them to dry uncovered for about 1 hour. The cranberries and rosemary will be sticky at this point.
5. Coat in Sugar:
   Place the remaining ½ cup sugar in a large bowl. Add the dried but still sticky cranberries and to the sugar and gently toss to coat them evenly. (Do the same thing with the rosemary if using)
6. Final Drying:
   Return the sugared cranberries (and rosemary, if using) to the lined baking sheet. Let them dry uncovered at room temperature for at least 1-2 hours.
7. Storage:
   Store the sugared cranberries and rosemary lightly covered at room temperature or in the refrigerator for up to a few days. If they become too wet, toss them in a bit more sugar to refresh their sparkle. Note: Do not freeze as the sugar will absorb into the liquid as they thaw.

These sugared cranberries and rosemary sprigs bring both beauty and flavour to anything they touch, making them a perfect holiday addition!
Here are some creative ideas:

1. Cocktail Garnish:
   Add them to your favorite holiday drinks, like a sparkling wine, prosecco, or a winter sangria. They make an elegant and flavourful garnish for cocktails like a cranberry rosemary spritz or holiday mule
2. Holiday Cheese Platters:
   Place them on a charcuterie or cheese board. Their vibrant color and sweet-tart flavour pair beautifully with creamy cheeses like brie, goat cheese, or sharp cheddar.
3. Decorative Topping for Cupcakes or Muffins:
   Sprinkle them on top of individual-sized desserts, like cupcakes, muffins, or even scones, for a festive and edible decoration
4. Cranberry Rosemary Ice Cubes:
   Freeze sugared cranberries and rosemary sprigs in ice cube trays with water or sparkling water for a sparkling, holiday-themed ice cube. Perfect for serving with cocktails or even in non-alcoholic drinks
5. Salad Garnish:
   Brighten up a winter salad with these sparkling berries and rosemary. They pair wonderfully with mixed greens, goat cheese, walnuts, or pecans, adding a touch of sweetness and elegance
6. Holiday Table Decor:
   Scatter them on your holiday table or around your cake as an edible centerpiece. They add a beautiful, frosty look that complements any festive spread
7. Pancake or Waffle Topping:
   Add a few on top of your morning pancakes or waffles, along with a drizzle of maple syrup for a festive twist

MAKE AND DECORATE A HOLIDAY BERRY BUNDT CAKE

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