Sparkling Cranberry Gems 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 GEMS (KING ARTHUR FLOUR WEBSITE)
Coarse white sugar gives these cookies their sparkle; their relatively healthy content makes them gems! With less than half a teaspoon of fat per cookie, lower sugar content, plus loads of antioxidants from the cranberries, these tangy-sweet, mildly chewy treats are much less guilt-inducing than most cookies. I haven't tried these yet but I'm hoping to soon. I'm posting it here for safekeeping. The recipe called for a tart and sour flavor that you can buy on their website but zaar didn't recognize it as an ingredient. If you have it you can mix 1/8 tsp with the sparkling sugar to make the coating.
Provided by Tinat51796
Categories Dessert
Time 26m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Place the flour and dried cranberries in the bowl of a food processor. Process until the cranberries are coarsely shredded. Imagine a single dried cranberry cut into about 4 pieces: that's your goal.
- Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
- Whisk together the flour/cranberry mixture, sugar, baking powder, and salt. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. Dribble in the milk while mixing; the dough will become cohesive.
- Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly. Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
- Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 ¼" balls) into the bag, 6 or 8 at a time. Close the top of the bag, and gently shake to coat the balls with sugar. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about ¼" thick (about 1 ½" in diameter). Repeat with the remaining dough.
- Bake the cookies for 16 to 17 minutes, until they're set and barely, BARELY beginning to brown around the very edge; the tops shouldn't be brown at all. Remove them from the oven, and cool right on the pan.
Nutrition Facts : Calories 40.2, Fat 2, SaturatedFat 1.3, Cholesterol 5.3, Sodium 27.4, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 0.5
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