Sugared Sage Recipes
SUGARED CRANBERRIES AND SAGE LEAVES
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.
Provided by Gina Marie Miraglia Eriquez
Categories Berry Fruit Herb Side Christmas Thanksgiving Dinner Cranberry Fall Winter Sage Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (garnish) servings
Number Of Ingredients 4
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
These would be great as either a garnish for sweet potatoes or meat platters, or just as snacks. Bon Appetit Nov/07. Cooking times do not include 3 hours drying.
Provided by MarraMamba
Categories Berries
Time 15m
Yield 8 garnishes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 75.3, Sodium 0.3, Carbohydrate 19.5, Fiber 0.3, Sugar 19
SUGARED SAGE
Provided by Martha Stewart
Categories Food & Cooking
Time 3h
Yield Makes enough for a garnish
Number Of Ingredients 3
Steps:
- Beat egg white with 1/2 teaspoon water. Lightly brush sage sprigs with egg-white mixture just to moisten, tapping off excess. Sprinkle with superfine sugar to coat completely. Let dry on parchment that has been coated with a thin layer of superfine sugar.
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