Best 4 Sugared Cranberries And Rosemary Recipes
Sugared cranberries and rosemary are a delicious and versatile treat that can be enjoyed in a variety of ways. Whether you're looking for a festive holiday snack, a sweet and tangy addition to your trail mix, or a unique garnish for your cocktails, this recipe is sure to please. With just a few simple ingredients and a little bit of time, you can create a batch of sugared cranberries and rosemary that will be the hit of your next party or gathering.
Let's cook with our recipes!
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.
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
ROSEMARY CRANBERRY COOKIES
Rosemary and cranberry pair up in these tasty Christmas cookies - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 96
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
- Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
- Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg
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.)
Tips:
- Use fresh cranberries for the best flavor and texture.
- Choose cranberries that are plump and firm, with no signs of bruising or mold.
- Rinse the cranberries thoroughly before using.
- To make the sugared cranberries, use a sugar-to-water ratio of 1:1. This will ensure that the cranberries are evenly coated in sugar and have a nice, shiny glaze.
- If you want to add some extra flavor to the sugared cranberries, try adding a pinch of ground cinnamon, nutmeg, or ginger.
- To make the rosemary-infused cranberries, use fresh rosemary sprigs. You can also use dried rosemary, but the flavor will be less pronounced.
- To make the rosemary-infused sugar, simply combine the sugar and rosemary in a food processor or blender and pulse until the rosemary is finely chopped.
- Both the sugared cranberries and the rosemary-infused cranberries can be stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Sugared cranberries and rosemary-infused cranberries are two easy and delicious ways to enjoy this festive fruit. They can be used to decorate cakes, pies, and other desserts, or simply enjoyed as a snack. With their bright red color and tart flavor, they are sure to add a touch of holiday cheer to any occasion.
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