Sugar N Spice Cranberries Recipes

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

SUGARED CRANBERRIES

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.)

SUGARED CRANBERRIES

Steps:

• Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
• When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
• Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.

SUGARED CRANBERRIES

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.

SUGARED CRANBERRIES

Steps:

• Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

SUGARED CRANBERRIES

Steps:

• Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put 1/2 cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.

SPICE CUPCAKES WITH SUGARED CRANBERRIES

Steps:

• Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours.
• Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put 1/4 cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235 degrees F on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick.
• Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries.

SPICY PECANS N CRANBERRIES

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.