Sugared Cranberries
Because of the contrast between the tart cranberries and sugary
coating, the flavor of this snack pops in your mouth. The berries
are steeped in hot sugar syrup to tame their tangy bite. When
entertaining, serve these in place of nuts. For gift-giving, package
in parchment-lined tins. Present with a small bottle of the reserved
cranberry cooking syrup for the recipient to use as a cocktail
mixer. If you can't find superfine sugar, make your own by
processing granulated sugar in a food processor for a minute.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low
heat, stirring mixture until sugar dissolves. Bring to a simmer;
remove from heat. (Do not boil or the cranberries may pop when
added.) Stir in cranberries; pour mixture into a bowl. Cover and
refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping
liquid, if desired. Place superfine sugar in a shallow dish. Add the
cranberries, rolling to coat with sugar. Spread sugared cranberries
in a single layer on a baking sheet; let stand at room temperature 1
hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar
adhere. Store in an airtight container in a cool place for up to a
week.
Yield: 9 servings (serving size: about 1/3 cup)
NUTRITION PER SERVING
CALORIES 118(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly
0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 0.0mg;
FIBER 0.9g; IRON 0.1mg; CARBOHYDRATE 30.4g |