Sugared Raspberries Recipes

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SUGARED CRANBERRIES



Sugared Cranberries image

These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.

Provided by Yossy Arefi

Categories     candies

Time 30m

Yield 3 cups

Number Of Ingredients 2

2 1/2 cups/500 grams sugar
3 cups/285 grams fresh cranberries

Steps:

  • Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
  • When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
  • Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams

SUGARED CRANBERRIES



Sugared Cranberries image

Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.

Provided by nch

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 11h20m

Yield 20

Number Of Ingredients 3

1 cup sugar, plus extra for coating
1 fluid ounce water
7 ounces fresh 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.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES



Molten Chocolate Cakes With Sugar-Coated Raspberries image

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 9

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  • Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  • Top each with sugared raspberries and serve immediately.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g

SUGARED CRANBERRIES



Sugared Cranberries image

Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 1 1/2 cups

Number Of Ingredients 2

3/4 cup sugar
1 1/2 cups fresh or partially thawed frozen 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.)

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES



Lemon Pudding Cakes With Sugared Raspberries image

Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins
3 large eggs, separated
1 cup/200 grams granulated sugar, plus more as needed
3/4 cup/180 milliliters buttermilk (or use plain yogurt thinned with milk)
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1/2 cup/120 milliliters lemon juice (from 3 to 4 lemons)
1/4 teaspoon fine sea salt or table salt
1/3 cup/43 grams all-purpose flour
6 ounces/170 grams raspberries

Steps:

  • Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
  • In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
  • Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
  • Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
  • Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
  • Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
  • As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
  • Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

SUGARED RASPBERRIES



Sugared Raspberries image

Here's an old method for preserving fruit with a fresh taste without cooking. The juicy crushed berries make a nice spread for bread, and a delicious filling for cake. Sugared berries will keep for a year or longer under refrigeration. You can prepare blackberries or strawberries the same way, but raspberries seem to do and taste best. Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Raspberries are grown all over the United States and Europe, and belong in the New Englan, Mid Atlantic, Southern, Mid West, Eastern European, French, Australian, and Scandinavian catagories.

Provided by Sharon123

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 2

2 cups fresh unblemished raspberries (about 1 pound)
2 cups granulated sugar

Steps:

  • Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
  • Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.

Nutrition Facts : Calories 838, Fat 0.8, Sodium 3.2, Carbohydrate 214.7, Fiber 8, Sugar 205, Protein 1.5

SUGARED CRANBERRIES



Sugared Cranberries image

Sugared cranberries are a natural sweet-tart delight. Letting the cranberries cool in a sugar syrup slightly sweetens them and builds a coating all around the berries for the crunchy sugar to stick to. Use them to garnish a pie or cake or just serve on their own.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put 1/2 cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.

SUGARED BLACKBERRIES



Sugared Blackberries image

Provided by Scott Peacock

Categories     Condiment/Spread     Breakfast     Brunch     Dessert     No-Cook     Quick & Easy     Blackberry     Summer     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1.5 pints

Number Of Ingredients 3

3 cups fresh blackberries or 3/4 pound frozen blackberries, thawed and drained
3 cups granulated sugar
1/2 teaspoon kosher salt

Steps:

  • Mash berries with sugar and salt in a bowl with a potato masher until berries are liquefied and sugar has dissolved. Let stand, covered and chilled, 3 days (to allow flavors to develop), stirring once a day.

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