Sugared Cranberries And Sage Leaves Recipes

SUGARED CRANBERRIES

Steps:

• In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
• Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)

SUGARED CRANBERRIES

Steps:

• Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
• Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
• Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.

SUGARED CRANBERRIES

Steps:

• 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.

SUGARED CRANBERRIES | CANDIED CRANBERRIES RECIPE

Steps:

• Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
• Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want - it's great to sweeten cocktails!
• Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
• Store in an airtight container in the fridge for 2-3 days.

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
• Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.