It’s Zippy Tip Tuesday!
Well dang, I had fully intended to make a new zippy tip video this week, but a case of the crud has left me without a voice. Phooey. Good thing it’s Christmas time and I have the perfect archive video for the season. Sugared cranberries make a stunningly wonderful addition to a holiday table, and you wouldn’t believe how easy it is to make them.
I adorn my Spiced Cranberry Chocolate Cake with them, as well as my Holiday Spinach Bread Wreath with Cranberry Spinach ‘Wow’ Dip. But heck, they can be placed on cupcakes, pies, puddings or even made into garland.
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? You bet’cha. If I cran make them, so cran you!
Watch video here:
Can’t see video? Watch it here: Sugared Cranberries? Yes We Can!
Linked to these fabulous parties.
Mom always said it is nice to share!