November 17, 2016

Sugared Cranberries

Happy November!  The first snow finally came to Denver today.  Usually, snow arrives in October!  Yesterday, it was 80 degrees, and today brought snow.

It seems a little surreal that Thanksgiving is a week away.  I am grateful for such a fun fall that involved amazing travel!

I get very excited for the Christmas season.  Yes, I'm one of those people that puts up Christmas decorations very shortly after Halloween. ;-)  It just makes the house feel so happy!  The season goes by too quickly, and it really is such a special time of the year.  

My friend Kyla owns a fashion boutique, Birds & Belles (if you are in Denver, check it out!), and her Christmas soiree is always the first to kick off the Christmas festivities.  I made some appetizers for the party.  Since the party involves shopping, easy finger foods were a must.  I wanted to do something festive, so I made sugar cranberry brie bites.  Trader Joe's had some cranberry crackers, so I just topped them with a slice of brie and a sugared cranberry.  The sugared cranberries were a cinch to make, and they are a versatile way to dress up any appetizer or drink!  They also make a sweet treat.

To make the sugared cranberries, you first make a simple syrup.  Make sure to let the simple syrup cool, and after it cools, you coat the cranberries in it to make them sticky.  After they set, you then roll them in sugar.  Voila, sugared cranberries!  

Sugared Cranberries

2 cups of cranberries
1 cup granulated sugar
1/2 cup water

First, make the simple syrup.  In a small saucepan, combine 1/2 sugar with the 1/2 cup water.  Cook on medium high heat until sugar is dissolved.  Once dissolved, remove the pan from heat and allow it to cool for 20 minutes.

While cooling, set a cooling rack on top of a baking sheet lined with foil or a silpat.  Set aside.

Once the syrup is cool, add 1/2 cup of cranberries at a time into the pan, and completely coat with syrup.  Use a strainer or a slotted spoon to remove the cranberries from the syrup, and set the cranberries on top of the cooling rack.  Repeat with remaining cranberries, and allow the cranberries to set on the rack for at least an hour.

After the cranberries have set, put the remaining 1/2 cup sugar in a small bowl.  Transfer a small amount of cranberries to the bowl and roll them around with the sugar (I used a spoon to do this, but fingers also work :)).  Remove from bowl and return to the cooling rack to set.  Repeat with remaining cranberries.

You can store these in a container in the refrigerator and use them as a holiday garnish!

A Simple Sweet Justice Original, inspired by the festive season

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