Sparkling Cranberry Garnish

DifficultyBeginner
Prep Time15 minsCook Time2 minsTotal Time17 mins

Ingredients
 2 cups Fresh Cranberries, rinsed well
 1 cup Pure Maple Syrup
 1 cup Granulated Sugar

Directions
1

Place the rinsed cranberries in a medium-sized bowl and set aside. In a small pan, heat the maple syrup on medium-low heat until it becomes warm, but not too hot (about 1-2 minutes). Too much heat will cause the cranberries to burst and become unusable.

2

Remove the warmed maple syrup from the heat and pour it over the cranberries. Make sure all the cranberries are submerged in the syrup then cover the bowl with plastic wrap and let cool. Store the cranberries in the refrigerator overnight. If you are short on time, cut the cranberries in half, and let them soak in the refrigerator for about 2 hours.

3

Line a sheet pan with wax paper or parchment paper and set aside. Drain the cranberries in a colander set over a bowl. Pour the sugar into a medium-large bowl and drop in about half the cranberries. Gently toss them around in the sugar until completely coated. Scoop them out with a spoon and place on the sheet pan to dry. Repeat with remaining cranberries. Let the cranberries dry for at least an hour on the counter. Once they are dry, store up to a few days in an airtight container. Do not refrigerate because the moisture will ruin the sugar coating.

Ingredients

Ingredients
 2 cups Fresh Cranberries, rinsed well
 1 cup Pure Maple Syrup
 1 cup Granulated Sugar

Directions

Directions
1

Place the rinsed cranberries in a medium-sized bowl and set aside. In a small pan, heat the maple syrup on medium-low heat until it becomes warm, but not too hot (about 1-2 minutes). Too much heat will cause the cranberries to burst and become unusable.

2

Remove the warmed maple syrup from the heat and pour it over the cranberries. Make sure all the cranberries are submerged in the syrup then cover the bowl with plastic wrap and let cool. Store the cranberries in the refrigerator overnight. If you are short on time, cut the cranberries in half, and let them soak in the refrigerator for about 2 hours.

3

Line a sheet pan with wax paper or parchment paper and set aside. Drain the cranberries in a colander set over a bowl. Pour the sugar into a medium-large bowl and drop in about half the cranberries. Gently toss them around in the sugar until completely coated. Scoop them out with a spoon and place on the sheet pan to dry. Repeat with remaining cranberries. Let the cranberries dry for at least an hour on the counter. Once they are dry, store up to a few days in an airtight container. Do not refrigerate because the moisture will ruin the sugar coating.

Sparkling Cranberry Garnish
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