‘Tis the season of cranberries! Grab a bag at the store and transform them into a sweet snack, a cocktail garnish, or a topping for a holiday cake, pie or dessert. AND, don’t discard the leftover syrup! Let it cool, then store in a glass container and use as a flavorful simple syrup in cocktails!
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup water
- Zest of 1 lemon
- 1 cup fine or turbinado sugar for coating
Place the sugar, water and zest in a saucepan and cook over medium-low heat until the sugar is dissolved. Add the cranberries and simmer for 3 minutes.
Remove the cranberries from the liquid using a slotted spoon, and place on a wire rack to dry for about an hour. At that time the cranberries will be sticky. Place turbinado sugar in a bowl and roll the cranberries in the sugar to thoroughly coat. Set them out on parchment paper or a silicone baking mat to dry, another hour.
