Gimme Some Sugared Cranberries

Gimme some sugar…some sugared cranberries that is.  Sometimes some things are truly simply and in that simplicity they are also truly delightful.  Like sugared cranberries. There’s only three ingredients, if you count water as an ingredient.

They are as lovely to look at as they are tasty to eat.  Coated in a simple syrup then rolled into a bed of granulated sugar the cranberries take on the look of a berry coated by winter’s frost.  Iced to perfection, but no worries about immediate melting here, sugared cranberries are meant for the indoors.

Sure they are beautiful, but to eat?  They are reminiscent of Craisins with the sweet tart flavor profiles. It’s in texture that it greatly changes.  The sugar immediately coats your tongue for that wonderful sugar jolt.  Then your teeth sink into the cranberry and it’s tartness explodes in your mouth at once confusing and pleasing your palate.  Is this sweet or tart? You’ll find that they have a pleasant gritty chew and are quite addictive.

What to do with these beauties? Set out a plateful at your next party and watch them disappear.  They make a spectacular garnish.  I recently used them as a garnish for a Cran-Cherry Strudel.  Even better I used them as a garnish for a Sparkling Cran-Ginger Rummy Cider in an upcoming issue of Signature Montana (I’ll share the link once it goes online).

Make sure to store these (if you have any leftover) without a lid or covering, kind of like their frosty twins heat and humidity can cause the sugar to melt!

You can read more recipe’s and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.