Are you the kind that watches and waits for something to cool, just like the recipe says? I try, I really do, but it's just sooooo hard for me to wait. It's always cool this, cool that and I just don't have the patience to cool things. I'll wait until it's warm, but cool? Nope, can't do it. Today, I'm happy to report, I not only cooled the syrup, it was COLD! And then it was magic, my patience paid off.
I have a love for cranberries and use them every year in something. Bringing back one of my favorites, I decided to make Sugared Cranberries.
Sugared Cranberries
They taste as pretty as they look.
And the tart and sweet combination is just the best, I could eat them all day.
And I did.
And I did.
This is one of those recipes where you need to cool the syrup and GUESS WHAT?
I was patient and waited until it was cool.
Okay, I'll confess I was too tired to finish the cranberries once I started and left the syrup until the next morning. That's when the magic happened.
It had turned into a nice thick syrup which coated the cranberries beautifully.
What a beautiful sight.
I was happy that night.
Sorry, I'll stop.
(And if you leave your cranberries in the syrup for a few hours, they'll be sweeter!)
(And if you leave your cranberries in the syrup for a few hours, they'll be sweeter!)
Are you ready to cool the syrup?
Sugared Cranberries
by
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 1 12oz. bag fresh cranberries
- Additional sugar for coating
Instructions
Combine the sugar and water in saucepan over medium heat, stirring until sugar is dissolved, let cool. (Overnight for a thicker syrup)
Pour over cranberries, stirring until well coated.
(Leave berries in syrup for 2 - 3 hours)
(Leave berries in syrup for 2 - 3 hours)
Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
Coat with sugar.
Big love, little bites... it's a cool, cool sight!
I totally get your lack of patience when it comes to baked good cooling. I find it almost impossible to let a loaf of bread cool before slicing into it and have burnt my tongue on hot cookies before.
ReplyDeleteFor sure, burned my tongue on many hot cookies! LOL
DeleteThey look perfect for a Holiday table!! from,twobeautifulgirls
ReplyDeleteThank you, they were not only pretty, but yummy!
DeleteKim - these are gorgeous! I have to confess I've never had fresh cranberries, sugared or not, but I really need to try them! Happy New Year! PS - I burn myself all the time because of my impatience with baked goods... I consider it a requirement for our line of work ;)
ReplyDeleteOh Rose, you must hurry and try these before the New Year! Thank you so much for stopping by and letting me know I'm not alone burning my fingers! :)
DeleteI have always thought sugared fruit was beautiful..especially cranberries! Thanks for this recipe, Happy New Year, and if it's candy or cookies, I'll burn my mouth every time! #toohotcantwait
ReplyDeleteHappy New Year to you too! And here's to more hot cookies!! :)
DeleteThese are AMAZING!!! SO YUMMY!!! I wish I had a bowl full to eat right now! :)
ReplyDeleteThanks!! You know, I wish I had a bowl to eat right now too! :)
DeleteI don't cool the syrup, but put the cranberries into the "not quite boiling" syrup which has been removed from the heat. If the syrup is boiling, the cranberries will burst and who wants that? :) Also, the syrup is great for holiday cocktails!
ReplyDeleteGood to know, for the times I'm just too impatient! Thank you for the reminder...it's a perfect simple syrup for cocktails!
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