These sugar-coated cranberries make a pretty red garnish on your favorite dessert or baked goods, such as cheesecake, coffee cake, holiday shortbread, and fruit pies or pies. But they can also do so much more! Some examples:
- Decorate your cheese ball or cheese board
- Cheesecake or cake topper
- Add to a Pavlova Wreath for Christmas
- Fruitcake Topper, Use on Custard Cake
- Put them on pancakes/french toast/crepes
- Top Camembert or Brie cheese
- Garnish a bowl of cranberry sauce
- top ice cream
- on top of oats
- Holiday Fruitcake Topper
- Serve with muffins or mini loaves of blueberry bread.
- Garnish custard, parfait, or pots de creme
- Use it as a side dish for your roast turkey or serve it on top of a savory pork roast.
- Add them to a cracker topped with a sprinkle of cream cheese and a dollop of cranberry sauce for a fancy appetizer.
They are also the perfect accompaniment to cocktails. Place or line them, such as on a skewer, umbrella, small sword, or toothpick, and they become a huge explosion of color and flavor when added to a cold bubbly drink, hot cup of cider, or mulled wine. floating on top of a pitcher of sangria, or on a punch with a few orange slices.
Feel free to experiment a bit with your berries. While most of us keep granulated sugar on hand, you can also try different types of sugar depending on the effect you want. Cane sugar or sand sugar have larger grains that will create a shinier coating, while superfine sugar creates berries that appear to have a light coating of winter frost covering them.
To store the blueberries, place them in a container with a tight-fitting lid and a layer of rice in the bottom to absorb moisture. This will keep the blueberries firm and fresh for about two days. (They’re addictive to eat, so they probably won’t last that long!)
Yield: 2 cups
- 2 cups granulated sugar, plus ¾ cup for rolling the blueberries
- 2 cups of water
- 2 cups of fresh blueberries
In a small saucepan, bring 2 cups of sugar and water to a simmer. Stir well to dissolve the sugar.
Remove pan from heat and set aside, allowing mixture to cool for 15 minutes.
Add the blueberries. Cool completely. Cover and refrigerate overnight.
Strain the cranberries. (Be sure to reserve the extra syrup to use in another recipe, like our cranberry cocktails.)
Spread ¾ cup sugar on a small parchment-lined baking sheet. Toss in the blueberries a few at a time, and gently shake and move them to completely coat the blueberries.
Transfer the sugared cranberries to a clean cookie sheet and let sit for about 1 to 2 hours, or until dry.
To store, transfer to an airtight container and refrigerate.