Best 2 Sugared Cranberries And Sage Leaves Recipes
Elevate your holiday meals or special occasions with the exquisite combination of sugared cranberries and crisp sage leaves. This delightful recipe will transform ordinary cranberries into a stunning, jewel-toned garnish that adds a touch of elegance and a burst of sweet and tangy flavor to any dish. The addition of sage leaves creates a beautiful contrast of texture and adds a subtle savory note that complements the sweetness of the cranberries perfectly. Whether you're garnishing a holiday roast, scattering them over a festive salad, or simply enjoying them as a delightful snack, these sugared cranberries and sage leaves are sure to impress and tantalize your taste buds.
Here are our top 2 tried and tested recipes!
SUGARED CRANBERRIES AND SAGE LEAVES
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.
Provided by Gina Marie Miraglia Eriquez
Categories Berry Fruit Herb Side Christmas Thanksgiving Dinner Cranberry Fall Winter Sage Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (garnish) servings
Number Of Ingredients 4
Steps:
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
- Put remaining 1/4 cup sugar in a small bowl.
- Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
- Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
SUGARED CRANBERRIES AND SAGE LEAVES
These would be great as either a garnish for sweet potatoes or meat platters, or just as snacks. Bon Appetit Nov/07. Cooking times do not include 3 hours drying.
Provided by MarraMamba
Categories Berries
Time 15m
Yield 8 garnishes
Number Of Ingredients 4
Steps:
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
- Put remaining 1/4 cup sugar in a small bowl.
- Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
- Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
- Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.
Nutrition Facts : Calories 75.3, Sodium 0.3, Carbohydrate 19.5, Fiber 0.3, Sugar 19
Tips:
- Use fresh cranberries for the best flavor and texture.
- If you don't have fresh sage leaves, you can use dried sage leaves or another herb, such as thyme or rosemary.
- Don't overcrowd the baking sheet when baking the cranberries. If the cranberries are too close together, they will not cook evenly.
- Watch the cranberries closely while they are baking. They can burn easily, so it is important to remove them from the oven as soon as they are done.
- Let the cranberries cool completely before storing them. They will keep for up to two weeks in an airtight container in the refrigerator.
Conclusion:
Sugared cranberries and sage leaves are a delicious and versatile garnish that can be used to decorate cakes, pies, and other desserts. They can also be used to add a touch of sweetness and flavor to savory dishes, such as roasted chicken or pork. With their beautiful red color and sweet-tart flavor, sugared cranberries and sage leaves are sure to impress your guests.
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