Cooking with Cranberries

October and November belong to Pumpking Spice, but now it's time to celebrate the next seasonal flavor, and that is Cranberry! I love cranberries, y'all, and my next few posts will be cranberry themed.

Let's get started:

Behold! Sugared Cranberries!

Aren't they beautiful? My friend, Angela, says they are Winter in a Bowl. Isn't that lovely?

This recipe comes from my Aunt Robin. Robin's recipes are always delicious and easy to make; that is her signature dish.

Do you remember the recipe Dolly Parton shares in Steel Magnolias? "A Cup, A Cup, A Cup."

This recipe is like that, only it's 2 Cups, 2 Cups, 2 Cups. Which does not roll off the tongue in the same way, but maybe that's because Dolly isn't saying it (I love that woman, by the way! She is a national treasure).

Okay, enough faffing about. Here's the recipe:

2 cups sugar

2 cups water

2 cups fresh cranberries (or just use the whole bag; the 2 cups thing is just to be cute)

Bring the water and sugar to a simmer in a small pot. Don't let it boil; you just want the sugar to dissolve. Pour it over the cranberries in another bowl (if it's boiling, the cranberries will burst - No Bueno), let it sit on the counter for about 20 minutes and then cover it and put in the fridge over night.

The next morning, drain the simple syrup (unless you have plans for it. Maybe sweeten some iced tea?) and pour the wet cranberries onto a baking sheet to dry for 30 minutes to an hour. Robin's recipe says to sprinkle Refined Sugar over the cranberries, but I used regular granulated sugar, and it works just fine.

Shake the pan a bit so the cranberries roll in the sugar. And then set them out in a white or silver bowl, like this one here from Target. This is great appetizer to serve before Christmas dinner, or to add to a charcuterie board. These cranberries are tart and sweet all at the same time. And so pretty and festive!

I brought this bowl to work to share with my co-teachers. And I'm thinking I'll make these again, only I'll chop some of the up to make Cranberry Scones (future post!!!).

* Why is there is a photo of her holding the Sugared Cranberries? Because Facebook analytics, y'all.