BAKING BASICS: HOW TO MAKE SUGARED CRANBERRIES

It’s been a while since I did a baking basic, but here’s a super easy one for your holiday desserts: sugared cranberries.
Sugared Cranberries via Bakers Royale copy1
Sugared Cranberries
Simple in design, these sparkling cranberries are festive and will quickly dress up any recipe.
I’m keeping this short, like . . . “The end”.
Sugared Cranberries from BakersRoyale11

Oh, and don’t forget to come back tomorrow to see one of a few recipes in which I will be using these beauts (Honestly, I’m so off—beauts? It’s staying, no editing).

photo 12 copy1

SUGARED CRANBERRIES

YIELD: Makes 2 cups

Ingredients:

  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 cups fresh cranberries, room temperature
  • 1 1/2 cups granulated sugar (for rolling)

Directions:

  1. Place sugar and water in shallow pan and heat until simmering (not boiling) and stir until sugar is dissolved.
  2. Place cranberries in pan and submerge. Make sure cranberries are well coated. Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour.  Separate cranberries as much as possible to avoid clumps of simple syrup that will lead to clumps of sugar.
  3. Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1hour.

http://www.bakersroyale.com/sugared-cranberries/

Latest


EmoticonEmoticon