Sparkling Cranberries Food
SPARKLING CRANBERRIES RECIPE
Brighten up your holiday table with these sparkling cranberries that make the perfect attaché to any recipe. Straight from the kitchen of Marina Delio of Yummy Mummy Kitchen, these sparkling cranberries are the perfect finishing touch to any holiday dish. From garnishing baked Brie to topping your Christmas cakes, these cranberries look like tasty jewels. We won't deny that the majority of our annual cranberry cooking takes place around the holidays with the typical cranberry sauces. But, some of our favorite cranberry recipes can easily be transformed from a holiday treat to an everyday delight. In this recipe, the cranberries are infused with warmed maple syrup by tossing them and letting them chill in the fridge overnight. Once chilled, toss them in sugar to get that dusted sparkle that looks positively festive. No matter how they're prepared, cranberries add a much-needed pop of color and flavor to any holiday, so use these as an extra sweet excuse to have them well-past Thanksgiving. You'll get a burst of sweet and tart cranberry flavor whenever one sneaks into a bite! As a welcome bonus, you can make these sparkling cranberries for your holiday party up to two days in advance to free your hands for other day-of preparations and make sure you have a secret weapon to whip out.
Provided by Southern Living Test Kitchen
Categories Cranberry
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Cook the maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don't let syrup get too hot or cranberries will pop.) Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours.
- Place sugar in a large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to sugar; gently toss to coat. Repeat with remaining cranberries.
- Place cranberries in a single layer on a parchment paper-lined baking sheet; let stand until completely dry.
SPARKLING CRANBERRY COCKTAILS
There's something reminiscent of the sunset in this sweet-tart effervescent cocktail. The heavier syrup settles to the bottom as the golden wine bubbles above. Try the cranberry syrup in other drinks where you might normally reach for cranberry juice. Before serving, chill for 1 hour. Recipe by Katherine Cobbs at Cottage Living Magazine, November 2008 edition.
Provided by Manami
Categories Beverages
Time 4m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine sugar and 1/2 cup water in a medium saucepan, and bring to a boil, stirring constantly until sugar is dissolved.
- Boil syrup 30 seconds; set aside 18 cranberries, add remaining cranberries to syrup, and cook an additional 30 seconds.
- Cover and remove from heat; let cranberries steep 20 minutes.
- Strain cranberry syrup, reserving berries for another use.
- Transfer syrup to a glass cruet with stopper, and chill at least 1 hour. (Syrup will keep, chilled in an airtight container, up to 2 weeks.).
- Place 3 cranberries and 1 tablespoon cranberry syrup in the bottom of each champagne glass.
- Top with chilled sparkling white wine, and serve immediately.
Nutrition Facts : Calories 257.3, Fat 0.1, Sodium 7.3, Carbohydrate 43.9, Fiber 2.8, Sugar 36.9, Protein 0.3
SPARKLING CRANBERRY COCKTAIL
Make and share this Sparkling Cranberry Cocktail recipe from Food.com.
Provided by Redsie
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small pitcher or large measuring cup, stir the cranberry juice with the vodka and orange-flavoured liqueur.
- Slice 12 cranberries in half.
- Spoon 2 tbsp crushed ice into martini glasses or champagne flutes. Place a few cranberries on top.
- Pour in juice mixture.
- Slice 1/2 lime into 4 wedges. First squeeze juice from each wedge into the cocktail. Then drop in lime for garnish.
Nutrition Facts : Calories 100.9, Fat 0.1, Sodium 1.7, Carbohydrate 9.4, Fiber 0.2, Sugar 7.7, Protein 0.1
SPARKLING CRANBERRY MUFFINS
This warm cranberry muffin, dipped in melted butter and then sugar, would be a delight on a cold snowy afternoon.
Provided by Charlotte J
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Combine cranberries and 2 tablespoons sugar in small bowl.
- Set aside.
- For the muffin mixture stir together flour, 1/3 cup sugar, baking powder and salt in large bowl.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in orange juice and egg just until moistened.
- Gently stir in cranberry-sugar mixture.
- Spoon batter into greased or paper-lined muffin pan.
- Bake for 20 to 25 minutes or until golden brown.
- Cool 5 minutes; remove from pan.
- Dip tops of muffins in 1/4 cup melted butter, then in sugar.
- Serve warm.
SPARKLING CRANBERRY COCKTAILS
There's something reminiscent of the sunset in this sweet-tart effervescent cocktail. The heavier syrup settles to the bottom as the golden wine bubbles above. Try the cranberry syrup in other drinks where you might normally reach for cranberry juice. Before serving, chill for 1 hour. Recipe by Katherine Cobbs at Cottage Living Magazine, November 2008 edition.
Provided by Manami
Categories Beverages
Time 4m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine sugar and 1/2 cup water in a medium saucepan, and bring to a boil, stirring constantly until sugar is dissolved.
- Boil syrup 30 seconds; set aside 18 cranberries, add remaining cranberries to syrup, and cook an additional 30 seconds.
- Cover and remove from heat; let cranberries steep 20 minutes.
- Strain cranberry syrup, reserving berries for another use.
- Transfer syrup to a glass cruet with stopper, and chill at least 1 hour. (Syrup will keep, chilled in an airtight container, up to 2 weeks.).
- Place 3 cranberries and 1 tablespoon cranberry syrup in the bottom of each champagne glass.
- Top with chilled sparkling white wine, and serve immediately.
Nutrition Facts : Calories 257.3, Fat 0.1, Sodium 7.3, Carbohydrate 43.9, Fiber 2.8, Sugar 36.9, Protein 0.3
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- Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
- The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
- Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour or so.
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