CANDIED STRAWBERRIES
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 strawberries
Number Of Ingredients 3
Steps:
- Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
- Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
- Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).
FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
CANNED RASPBERRIES
Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
- Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
- Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
- Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
- Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
- Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RASPBERRY CRISP
Make and share this Raspberry Crisp recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crush 1 cup berries; add enough water to measure 1 cup.
- In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat, stir in remaining berries.
- Cool.
- In bowl, combine oats, flour, brown sugar and baking soda.
- Cut in butter to make crumbs.
- Press half into a greased 9x9 baking dish.
- Spread with berries.
- Sprinkle with remaining crumbs.
- Bake at 350* for 25 minutes.
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