It’s Zippy Tip Tuesday!
Sugared cranberries make a stunningly wonderful addition to a holiday table.
Last week, I used sugared cranberries to garnish my Spiced Cranberry Chocolate Cake, and it dawned on me that others might benefit from knowing how to make these beautiful crystallized jewels. The technique is extremely easy, but a bit time consuming, so be sure to give yourself plenty of time to execute the process.
Start by submerging cranberries in a simmering pan of simple syrup (equal parts sugar and water, heated till the sugar has dissolved). Make sure the water is not boiling, because the cranberries will pop open (Ask me how I know!). Cover the pan and refrigerate for 8 hours or overnight. Remove the cranberries from the syrup and spread out onto a wire rack. Let dry for 1 hour. Roll the cranberries, a few at a time, in sugar. Return to the rack and dry for another hour. Simple, eh?
Now you’re ready to garnish cakes, cupcakes, salads, dips and spreads, or even bread dough wreaths (to be posted in a few days). I’ve also heard that they are good for just plain snackin’, but I just couldn’t see myself getting into that much sugar as a snack. Perhaps they would be better suited for the marshmallow or gummy bear crowd of snackers.
Watch video here:
Can’t see video? Watch it here: Sugared Cranberries
Mom always said it is nice to share!