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These sugared cranberries are everywhere!

Posted by Sheryl Julian  November 22, 2011 02:55 PM

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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.

Sugared cranberries

Serves 8

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

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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