Sugared Cranberries And Rosemary Recipes

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.

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.)

Steps:

• Pour soaking syrup into a medium bowl; place sugar in a large one. Insert a wooden toothpick into a cranberry. Dip a cranberry into syrup, tap off any excess liquid, and roll in sugar. Set aside on parchment. Repeat.
• Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.

Steps:

• Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

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.

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.