Article taken from Issue #33 || Winter 2015
Print || Digital
Raw cranberries are notoriously bitter, but this recipe melds the fruit’s natural tartness with sugar to create a candy-like snack. Serve in a bowl, use to garnish other desserts (they’re great on cheesecake), or fill a tin can with them for an enchanted holiday gift.
Sugared Spiced Cranberries
(approximately 8-10 servings)
1 ½ cup sugar + 1 cup for dusting
1 ½ cup water
1 cinnamon stick
4 cloves
2 cups fresh cranberries
1. Combine water, 1 ½ cups of sugar, cinnamon, and cloves in a small saucepan. Cook over low heat, stirring mixture until sugar is dissolved.1. Combine water, 1 ½ cups of sugar, cinnamon, and cloves in a small saucepan. Cook over low heat, stirring mixture until sugar is dissolved.
2. Remove from heat and stir in cranberries; pour into a bowl, cover, and refrigerate overnight.
3. With a slotted spoon, transfer cranberries on a wire rack and let sit for 1 hour.
4. Place the remaining 1 cup sugar in a shallow dish. Add cranberries, one batch at a time, and roll them to coat completely with sugar.
5. Spread them on a baking sheet, making sure they’re not touching each other.
6. Let stand at room temperature for about 1 hour or until dry.
7. Serve them on their own as sweet snacks or use them as garnish for cakes, cheesecakes, sweet breads, ice cream, or other desserts.
Recipes and Photos by Sara Ghedina
(aka One Girl in the Kitchen)