CANDIED CRANBERRIES
These sugar-coated cranberries are a tasty snack, or make a pretty holiday garnish. They are simply made with cranberries, sugar, and water.
Provided by luckytrim
Time 45m
Yield 30 pcs
Number Of Ingredients 3
Steps:
- After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230 degrees F. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry. Roll cranberries in granulated sugar.
CANDIED CRANBERRIES
Categories Candy Fruit Thanksgiving Low Sodium Cranberry Fall Winter Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
- Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)
CANDIED CRANBERRIES
Once you have candied cranberries you can toss them into anything, great addition to any salad, or just munch on em for a healthy snack. Recipe was in the cookbook "Flavors of Cape Cod"
Provided by Carol Junkins
Categories Other Snacks
Time 15m
Number Of Ingredients 3
Steps:
- 1. Wash and dry berries and prick each with a needle. Boil sugar and water until syrup spins a thread (234df). Add berries and continue cooking until syrup forms a hard ball in cold water (250df). Lift berries from syrup, remove to wax paper and let stand until well dried. Roll in granulated sugar. Use like candid cherries.
- 2. Note from book: The number and variety of things that were candied and used as sweet-meats is rather astonishing. Many types of flowers, such as violets, marigolds, cowslips and primroses were candied and scattered on salads, desserts and iced cakes.
CANDIED YAMS WITH CRANBERRIES
This is a delicious variation on candied yams. The fresh cranberries add a slight tartness that cuts down on the sweetness characteristic of traditional candied yams. This recipe was taken from a bag of miniature marshmallows many years ago and I recently re-discovered it. Hope you like it as much as I do!
Provided by Poohbear Pam
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, oats and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Lightly toss 1 cup crumb mixture with yams and cranberries.
- Arrange in a 1 1/2 quart casserole.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
Nutrition Facts : Calories 466, Fat 11.1, SaturatedFat 6.6, Cholesterol 27.1, Sodium 119.3, Carbohydrate 89.2, Fiber 9, Sugar 27.2, Protein 4.9
VANILLA-ORANGE SUGARED CRANBERRIES
I always like to make sugared cranberries in preparation for the holidays. They are extremely simple, and impressive at any Thanksgiving, Christmas, or New Years table! Sugared cranberries are like nature-made Sour Patch Kids, sweet and tart. Plus they are so pretty; just think of all the wonderful ways to use them: Place them in a candy dish to be gobbled up by the handful! Use as a fancy garnish for holiday pies, cakes...even savory dishes. Fill martini or champagne glasses with them to decorate your holiday table. Place them in little tins or gift bags for small edible gifts!
Provided by spicyperspective
Categories Dessert
Time P1DT5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved-but not boiling.
- Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
- Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
- Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
- Carefully transfer them to a baking sheet to dry-about an hour.
- Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
- *Don't forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
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