When I came into work this morning, these sugared cranberries were waiting on my desk. They're from one of the boston.com lifestyle producers, Rachel Raczka, who wrote about them on her blog, and read about them on Ramshackle Glam.
What a quinkydink! Another boston.com producer and I were talking about them last week. An editor here was telling us that his daughter brought them to school last year and someone from Ocean Spray contacted her about the recipe.
Well, it's everywhere.
You make a simple syrup of sugar and water, add the cranberries, and let them sit overnight. Then you toss the drained cranberries with superfine sugar and spread them out to dry.
3 cups granulated sugar
3 cups water
3 cups fresh cranberries
1 cup superfine sugar
1. In a large saucepan, combine the granulated sugar and water. Cook, stirring, over low heat until the sugar dissolves. Remove from the heat and add the cranberries. Leave to cool. Cover and refrigerate overnight.
2. Tip the superfine sugar into a shallow bowl. Strain the cranberries. Transfer them to the superfine sugar and toss well.
3. Line a rimmed baking sheet with parchment paper. Transfer the cranberries to the paper and set aside at room temperature for at least one hour to firm up and dry. Rachel Raczka. Adapted from Ramshackle Glam
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