Sugared Cranberries And Rosemary Food
SUGARED CRANBERRIES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
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.)
SPICE CUPCAKES WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Time 4h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put 1/4 cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235 degrees F on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick.
- Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries.
SUGARED CRANBERRIES
Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.
Provided by nch
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 11h20m
Yield 20
Number Of Ingredients 3
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.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g
SUGARED CRANBERRIES AND ROSEMARY
Use these decorative fruits and herbs when making our Gingerbread Semifreddo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Pour soaking syrup into a medium bowl; place sugar in a large one. Insert a wooden toothpick into a cranberry. Dip a cranberry into syrup, tap off any excess liquid, and roll in sugar. Set aside on parchment. Repeat.
- Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.
CRANBERRY SAUCE WITH GIN & ROSEMARY
Make this extra special version of cranberry sauce by adding gin and rosemary. It's the perfect sauce for your Christmas dinner table
Provided by Good Food team
Time 25m
Yield Serves 8-10
Number Of Ingredients 4
Steps:
- Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
- Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.
Nutrition Facts : Calories 65 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.1 grams protein
SUGARED CRANBERRIES
Provided by Bobby Flay
Time 9h15m
Yield 2 cups cranberries, 1 1/2 cups cranberry syrup
Number Of Ingredients 3
Steps:
- Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
- Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.
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- In a small sauce-pot, whisk water and 1/2 C (134g) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.
- Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out for one hour.
- Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.
- Place the cranberries in a lidded container with a little bowl of rice. The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than you'd prefer. It should stay fresh for two days, if they last that long! After two days, you'll notice the cranberries "weeping." To freshen them up again, simply toss them with sugar again.
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- Combine ¼ cup of granulated sugar and ¼ cup water in a small saucepan. Heat on medium until the sugar is dissolved and the mixture just starts to boil. Remove from the heat and add 1 cup fresh cranberries and stir gently to coat.
- Allow the cranberries to rest in the syrup for 5 minutes, stirring occasionally, then drain using a small colander or remove with a slotted spoon. (You can reserve the cranberry simple syrup to add to hot tea or cocktails)
- Place the sticky cranberries on a cooling rack taking care to separate them. Allow them to dry for 5-10 minutes, then toss one or two at a time in a small bowl filled with 2-3 tablespoons coarse or granulated sugar. Return the coated cranberries to a clean rack to dry. Dry at room temperature for at least 1 hour, then refrigerate until ready to use.
HOLLY CUPCAKES WITH CRANBERRIES AND ROSEMARY - A WONDERFUL ...
Frosting 1 cup butter, softened to room temp. 1 cup shortening (I use Crisco) 2 tsp vanilla extract 1/2 tsp almond extract 1/8 cup all-purpose flour 5 cups sifted powdered sugar 2 Tbsp milk
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SUGARED CRANBERRIES WITH ROSEMARY - HOLIDAY SPARKLE! – THE ...
2 sprigs rosemary. 1 cup granulated sugar (to roll cranberries in) Instructions. In a saucepan over low heat, heat the water and 1 cup sugar until warm and sugar dissolves. Cool until you can put your finger in the liquid. Wash …
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HOW TO MAKE SUGARED CRANBERRIES & SUGARED ROSEMARY - …
* This recipe makes 3 cups of sugared cranberries or 25 to 30 sugared rosemary sprigs. You can also use it to make a combination of the two. If making both at once, toss …
From eatsdelightful.com
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- In a medium saucepot, combine 1/2 cup sugar and water. Place over medium-high heat and bring up to a boil. As soon as it comes to a boil, move the pot off the heat and add in your cranberries/rosemary. * (see notes)
- Working somewhat quickly, toss the cranberries/rosemary in the sugar & water syrup until fully coated. Don't leave them in for more than about 1 to 2 minutes or they'll start to burst/wilt! Use a slotted spoon or a spider strainer to remove the cranberries/rosemary from the pot, and transfer onto a wire rack to drain. Leave them out to dry for 1 hour.
- Add the remaining 1 cup of sugar to a medium bowl. Toss the cranberries/rosemary in the sugar to coat. For the rosemary, I find it easier to use a spoon to sprinkle the sugar onto it so it gets into the crevices. And they're ready to use!
2-INGREDIENT SUGARED CRANBERRIES - HAPPY FOODS TUBE
Sugar coated cranberries should last in an air-tight container on your counter for several days (up to 3-4 days). Don’t put them in the fridge. The humid air will melt the sugar. …
From happyfoodstube.com
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- In a medium sauce pan, combine ¼ cup sugar with ¼ cup water. Simmer on low heat until the sugar has dissolved, stirring from time to time.
- Meanwhile: Rinse the cranberries and remove any bruised ones or soft ones (these are more likely to be gone off).
- When the simple syrup is ready (all sugar is dissolved), add in the cranberries and stir. You want to make sure that all of them are coated in the syrup.
- Transfer them onto a wire rack (tip: place a baking parchment under - it will catch all the excess syrup. You can simply throw it in trash afterwards). Spread them around - try to separate them, if possible. Let them sit on your kitchen counter for 1-1.5 hours.
CRANBERRY AND ROSEMARY TASSIES - FESTIVE + FUN
Place sugar, flour, and salt in a medium saucepan, whisk to combine, then add water, cinnamon, and rosemary sprigs. Bring to boil and let cook for about 10 minutes, stirring …
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- Place sugar and rosemary leaves in a food processor and pulse until rosemary is very finely chopped. Pour into a shallow dish and set aside.
- Place sugar, flour, and salt in a medium saucepan, whisk to combine, then add water, cinnamon, and rosemary sprigs.
- cream cream cheese, butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment until smooth, about 2 minutes on medium speed.
SUGARED CRANBERRIES TUTORIAL • FOOD FOLKS AND FUN
Add 1/3 cup of sugar to a pie plate, then add 1/3 of the cranberries. Shake the pie plate gently in a back and forth motion until the cranberries are coated in the sugar. Scoop …
From foodfolksandfun.net
From foodfolksandfun.net
- In a medium saucepan make a simple syrup by combining 1/2 cup of water and 1/2 cup of sugar. Heat over medium heat until mixture comes to a simmer. Stir constantly until the sugar dissolves. Remove from heat and cool for 5 minutes.
- Add 2 cups of fresh cranberries, 1 cup at a time, to the saucepan. Stir the cranberries to coat them in the simple syrup.
- Place the cranberries on a wire rack set over a foil-lined cookie sheet. Repeat with the remaining cup of cranberries and allow them to dry for 1 hour.
HOW TO MAKE PRETTY GARNISHES FOR HOLIDAY DESSERTS - SIMPLE ...
Dip rosemary in the simple syrup, one sprig at a time. Shake off the excess syrup, then place the herb on the tray with the cranberries. Let the cranberries and rosemary dry for 10 minutes. Then sprinkle with remaining sugar. Swirl the tray around to coat both garnishes completely. Allow to dry for about 20 minutes.
From simplebites.net
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SUGARED CRANBERRIES - EASY AND DELISH
Sugared Cranberries and Rosemary: Simply place a sprig of fresh rosemary as soon as the simple syrup is ready and let it steep with the cranberries. With Vanilla: Place a scraped vanilla bean in with the simple syrup and allow it to steep with the cranberries. With Orange: Add orange peel to the simple syrup with a squeeze of fresh orange juice and steep …
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HOW TO MAKE SUGARED CRANBERRIES AND ROSEMARY | RECIPE ...
Dec 18, 2019 - Simple Sugared Cranberries and Rosemary add a beautiful festive flare to holiday desserts, holiday cheese boards, and holiday cocktails.
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LAYERED CHRISTMAS CAKE WITH SUGARED CRANBERRIES AND ROSEMARY
Download this stock image: layered Christmas cake with sugared cranberries and rosemary - H8GJJN from Alamy's library of millions of high resolution stock photos, illustrations and vectors.
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SUGARED CRANBERRIES - DAMN DELICIOUS
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated.
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CANDIED CRANBERRIES | SUGARED CRANBERRIES - AROMATIC ESSENCE
Vanilla: You can infuse the simple syrup with vanilla pods or vanilla extract. Or coat the cranberries with vanilla sugar. Sugared cranberries and rosemary: Throw in a few sprigs of rosemary along with the cranberries in the simple syrup. Follow the same process to make candied rosemary.
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You will also need: twigs of fresh rosemary. Directions First make your sugared cranberries; these can be made a few days in advance. Combine 1 cup of granulated sugar and 1 cup of water in a small heavy saucepan over medium-high heat, stirring until the sugar dissolves. Bring to a simmer; remove from heat.
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RECIPE - CRANBERRY MARGARITA
Garnish with a skewer of sugared cranberries and rosemary sprig. Place 1¼ cup (310 mL) water, 1 cup (250 mL) sugar, ¾ cup (175 mL) fresh or frozen cranberries and 1 orange peel strip in a small pot. Cook over medium heat, stirring occasionally, until steaming and sugar is dissolved. Reduce heat to medium-low.
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Top with whipped cream and garnish with sugared cranberries and fresh rosemary sprigs. In a small saucepan, combine together the cranberries, water and rosemary sprig. Simmer on low for 5 minutes; drain raspberries and discard the rosemary. Place the softened cranberries in a blender and blend until smooth.
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SUGARED CRANBERRY AND ROSEMARY TREES - EDIBLE SOUTH SHORE ...
Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight. Spread a baking pan with 1 cup sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar.
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Instructions. make a simple syrup by adding ½ cup sugar and ½ cup water to sauce pan. on med/med-high heat heat water and stir until sugar is dissolved. When steam starts to arise take off heat. add cranberries and rosemary. Stir cranberries and coat well in simple syrup. Remove with a strainer or slotted spoon.
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SUGARED CRANBERRIES AND ROSEMARY - ARINA PHOTOGRAPHY
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In a small bowl, combine the cranberries, brown sugar, and 2 Tbsp white wine vinegar. Set aside. Place the chicken on a baking sheet or plate. Mince the garlic and rub underneath the skin of each piece of chicken. Season the outside of each piece of chicken with salt, pepper, and paprika. In a large bowl, add the olive oil, lemon juice, and 2 ...
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In a medium pot, combine ½ cup of the sugar and ½ cup of water. Bring to a boil over moderate heat, stirring to help the sugar dissolve. Turn off the heat and add the cranberries and rosemary. Turn off the heat and let cool in the syrup for at least 30 minutes and up to overnight. Spread the remaining ½ cup of sugar in a shallow bowl.
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Rosemary Cranberry: add fresh rosemary sprigs to the simple syrup and infuse for several minutes before adding the cranberries. Use rosemary sprigs as additional garnish beside the sugared cranberries. Vanilla Cranberry: add scraped vanilla seeds to the reserved sugar for rolling. Mix well, you can use your fingers to evenly disperse the vanilla.
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SUGARED CRANBERRIES AND ROSEMARY RECIPES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail. Provided by Martha Stewart. Categories Food & Cooking Dessert & Treats Recipes. Time 30m. Yield Makes 1 1/2 ...
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