Cranberry Raspberry Cocktail And Sugared Cranberries Food

CRANBERRY RASPBERRY COCKTAIL AND SUGARED CRANBERRIES

Steps:

• To make the sugared cranberries, combine 1/4 cup of sugar with a 1/4 cup of water in a small saucepan. Heat and stir until sugar is fully disolved, and water has come to a simmer.
• Add the fresh cranberries and stir. Let the cranberries sit in the sugar water for an hour and up to 8 hours.
• Drain cranberries, and let sit around 5 minutes, then roll the sticky cranberries in sugar to coat them completely. Leave them spread out on a plate to dry slightly.
• To make the drink, fill a glass 1/3 full with cranberry raspberry juice or cocktail. Next, fill the glass another 1/3 with ginger ale. Lastly add 1 oz of vodka and ice to fill the glass.
• Skewer three sugared cranberries and add to the glass as a garnish.

SUGARED CRANBERRIES

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.

SUGARED CRANBERRIES

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.)

SUGARED CRANBERRIES

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.