Vanilla Orange Sugared Cranberries Food

VANILLA-ORANGE SUGARED CRANBERRIES

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!

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 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
• When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
• Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.