I made these to decorate my Cranberry-Orange Cupcakes. I figured that since it's Thanksgiving, I should go a little above and beyond.
It's essentially cranberry slices steeped in a simple syrup and then dusted with sugar. Simple, yet eye-catching.
½ cup demerara or raw sugar
½ cup water
½ cup sliced cranberries (fresh or frozen)
1/8 cup fine sugar
|Bonus action shot. Oh, yeah.|
Combine demerara sugar and water in a small saucepan over low heat. Stir until the sugar dissolves completely. Bring the mixture to a simmer and remove from heat.
Stir in the sliced cranberries. Pour mixture into a small bowl and cover. Refrigerate for 8 hours or overnight.
Drain the cranberries in a colander over a bowl. Reserve steeping liquid, if desired (it's a great sweetener for iced tea). Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.