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Saturday, December 25, 2010

Frosted Cranberries

I love to look at  these sparkling and festive sugar coated frosted cranberries.  They bring to mind the magic of winter. And even though I live in California's Central Valley, I can envision snow flakes draping over the evergreens and children playing in the snow.

These cranberries are absolutely beautiful for use as a garnish and delightful to enjoy.   Sweet and sour, crisp and crunchy, and with a hint of natural saltiness, these flavors would burst into your mouth as you sink your teeth into them; my mouth is salivating just writing this sentence. Needless to say this treat is meant for the sour tooth. And for those who love berries but cringe at the mention of its tartness, the coated sugar really helps.  So try one . . . maybe two even.

these cranberries coated with superfine sugar
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RECIPE: Frosted Cranberries

2 tablespoons water
1 tablespoon light corn syrup
1 package fresh cranberries (12 ounce)
3/4 cup superfine granulated sugar or granulated sugar 
1 bag of vanilla sugar, optional

Rinse and drain craberries.
In a medium bowl, stir together the water and syrup until blended.
Coat cranberries with this mixture. 
Mix sugar and vanilla sugar in a bowl or spread it out on a baking sheet. 
Use a slotted spoon to transfer a few cranberries at a time to the baking sheet. 
Roll the cranberries to coat with sugar. 
Use a slotted spoon to scoop them out.   
Place coated cranberries in a single layer on a baking sheet or a  rack.   
Dry at room temperature for 1-2 hours.

these cranberries coated with granulated sugar


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