I refer to this recipe in a post on Wednesday, November 21, 2012–and I’m packing them up for the trip to Fairfax County/DC right now.
Samâ€™s Sugared Cranberries
1 lb fresh cranberries, picked over
2 cups sugar
2 cups superfine sugar, for rolling
Make simple syrup: combine 2 cups sugar with 2 cups boiling water and stir until sugar is dissolved. Let cool. (Let COOL. LET COOL. If you pour it over the cranberries now, they will burst.) Divide cranberries into 2 gallon-size zip lock freezer bags. Pour half of sugar syrup into each bag. Get as much air out as possible, then seal. Let cranberries sit for at least 72 hours and up to a week, turning bags frequently. For distance travel, double-or triple bag and roll on arrivalâ€”if youâ€™ve soaked them for long enough, you can even drain most of the liquid and pack them in checked luggage. I simply have no idea if theyâ€™d fly with TSA.
Place a small amount of superfine sugar in bowl or on rimmed cookie sheet. Using a small sieve or draining spoon, scoop out a few cranberries at a time, let dry very briefly on tea towel, then roll in sugar to coat. Place coated cranberries on separate cookie sheet or drying rack to dry. In about an hour, when sugar is hardened, gently place in glass bowl to serve. Realistically, you have to move them one or two at a time, or all the sugar will come off.
You can strain the sugar syrup and use for lemonade, smoothies or cocktails. Keep it refrigerated.
I know these originated with Martha Stewart (for me, anyway) and I found her recipe here.
2 Responses to “Behind the Scenes at Motherlode: Sam’s Sugared Cranberries”