Wednesday, December 26, 2012

Frosted Cranberries.

This winter, I have spent a lot of time in the kitchen, and I've been loving it!  The first (and easiest) thing I made was Frosted Cranberries following Annie's tutorial.  


All you do is make a simple syrup on the stove (equal parts sugar and water heated over medium-low heat until the sugar dissolves).  Remove the pan from heat and let cool a bit.  In small batches at a time, coat fresh whole cranberries in the simple syrup.  When you remove them from the syrup, place them on a cooling rack over aluminum foil (or wax paper or parchment paper or whatever-- just something to catch the drips and any small berries that fall through).

Once all the berries are coated and on the rack, let them sit for about an hour to get sticky.  Then the fun begins-- again, in small batches, roll the berries in granulated sugar until coated.  I poured sugar on a plate, put about 10-15 on the plate at once and shook it gently until the berries were done.  Then, they go back on the rack to dry again.  Repeat until finished!

I left these out to dry overnight, and they got good and crunchy before putting in a container.  

These cranberries were not my favorite things.  Donny and my aunt loved them, but they're definitely a unique and complex flavor.  The sugar cuts down on some of the tartness/bitterness, but not all!

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