How pretty are these little jewels? I've admired these cranberries since seeing them on Marina's blog last year. Then, as fate would have it, her recipe was featured in the November 2013 issue of Southern Living and I immediately got to work. But calling this recipe "work" is hardly fair because it's actually super easy! The hardest part was letting them sit overnight and waiting to enjoy the final product.
These sparkling sugared cranberries are delicious on their own but I personally think they're the perfect companion to champagne. I've also seen them adorn cakes and pies like here and here which is absolutely gorgeous. But I plan on keeping them on hand from Thanksgiving to New Years Eve and using them as garnishes on everything from cocktails to appetizers to desserts!
***** Sparkling Sugared Cranberries *****
(makes 2 cups)
// Ingredients //
2 cups fresh cranberries, rinsed and patted dry
1 cup good maple syrup
1 cup granulated sugar
// Instructions //
1. Rinse and dry cranberries and set aside.
2. Heat maple syrup in a small pan over low heat just until warm. (Important: If the syrup is too hot, the berries will pop!) Pour the warm syrup over cranberries. Allow to cool, then cover and refrigerate overnight.
3. Drain cranberries in a colander for about 15 to 20 minutes. Do not rinse.
4. Add 1/2 cup sugar to a shallow baking dish. Then add 4-5 cranberries at a time and gently toss to coat. Add remaining sugar as needed to coat the remaining cranberries. (By working in small batches with the sugar and cranberries, it allows for an even coat of sugar with minimal clumps.)
5. Place sugared cranberries on a baking sheet, lined with parchment paper. Let cranberries stand until dry. Serve immediately or refrigerate for future use.
Photography and styling by Amy Mikkelsen