Frosted Cranberries

Happy Monday! This weekend, I came across a recipe for sugared cranberries in Sweet Paul Magazine. They looked so festive and fun; I thought I just might give them a go.

Though these little bursts of sugary perfection, come together easily, they do require a little foresight, as they need to be started the night before serving.

• The night before, create a simple syrup by combining 2 cups of granulated sugar and 2 cups of tap water in a saucepan over low heat. Stir occasionally until the sugar dissolves.
• Place 2 cups of cranberries in a medium bowl, and pour the syrup over top, cover with cellophane and refrigerate overnight.
• The next morning, drain the simple syrup from the bowl of cranberries. Place roughly 1/2 cup coarse sugar or white sugar sprinkles (which is what we used) in another bowl and coat the cranberries with the sugar a handful at a time. Place the sugared cranberries on a baking sheet to set. Et voila! The coarse sugar and simple syrup will team up to create a crunchy sugar shell.

Here I’ve perched the cranberries atop a white buttercream layered cake, but they’d also make a great addition to a cheese plate or simply served by themselves in a pretty bowl. Check out Sweet Paul Magazine for the full recipe.