I never knew the simple magic of sparkling cranberries until a friend introduced them to me. Soaked in a sugar bath the night before, these require a little forethought, but that’s the only thing complicated about them. Drain and sprinkle with sugar for dazzling results. They’re sweet, but not too sweet, and still plenty start. Serve in a bowl or top a cake or add to a cheeseboard. Just make these sparkling cranberries.
In a small saucepan, combine 2 cups sugar and water. Simmer on medium heat until sugar is dissolved. Remove from heat and allow to cool until slightly warm.
Add cranberries to the sugar mixture, and place in fridge overnight.
Drain cranberries and place on a baking sheet. Slowly sprinkle the remaining sugar over the cranberries, a little at a time, shaking the pan in between additions to coat. Note: You may not need the entire 3/4 cup of sugar.
Allow to dry for at least 1 hour. Place in bowls around the house and serve for up to a week.
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These are amazing. I’ve made FOUR batches this holiday season, and plan on making them a yearly tradition for sure! 🙂 However, they never tend to dry fully, and take much longer than an hour before they crystallize. Any tips? I used a baking sheet and added the sugar slowly, shaking to coat in between each application, but somehow a lot of them still aren’t drying on the underside. Thanks!
Hmm, I’m not 100% sure on how to troubleshoot. Do you live in a humid climate? That may cause them to maintain more moisture. Or maybe try soaking up a bit more of the liquid with a paper towel before coating. I’ll let you know if I hear of anything else!
For the love of persimmons! EAT THEM WHOLE! I’ve been stalking the produce guys for weeks waiting for them to get good. When the hachiya’s feel and look like hacky-sacks, time to dig in. Take them out of the fridge and wait for them to get squishy. Taste like caramel. Throw them in brownies or bread… recipe for the latter forthcoming 😉
On that persimmon tip: scones and scones and scones! Made Kelsey’s recipe a while back with a smidgin’ of ground ginger and they were SO bomb (linky: http://www.happyolks.com/the-ordinary-instant/)
I still have a bag of cranberries waiting to be used. Your blog has some great inspirations like this one and the butter but i havent had chance yet. They are great treat- i agree
thanks for the tip with the a subtle revelry holiday issue. i love everything that gets me in the mood for christmas. and i still have some cranberries in the kitchen… maybe i should try some of the recipes before they go to ruins. xx
My favorite way to use persimmons is in a simple but sophisticated salad (from Rose Pistola restaurant in San Francisco). Toss some arugula with hazelnut oil, salt and pepper and add persimmon slices and toasted hazelnuts. The sweetness of the persimmons are a delicious contrast with the spicy arugula. Enjoy!
To keep fresh cut rosemary vibrant, wrap in a damp paper towel or cloth, and store in an airtight jar in the fridge, changing out the damp towel each week.
Thanks again for these, Melissa—I’ve made them every year for. . .I guess six years and they’re always a huge hit.
Oh, and I had fun seeing you in Good Housekeeping last month too!
These are amazing. I’ve made FOUR batches this holiday season, and plan on making them a yearly tradition for sure! 🙂 However, they never tend to dry fully, and take much longer than an hour before they crystallize. Any tips? I used a baking sheet and added the sugar slowly, shaking to coat in between each application, but somehow a lot of them still aren’t drying on the underside. Thanks!
Hmm, I’m not 100% sure on how to troubleshoot. Do you live in a humid climate? That may cause them to maintain more moisture. Or maybe try soaking up a bit more of the liquid with a paper towel before coating. I’ll let you know if I hear of anything else!
Persimmon chutney!
Beautiful. And your feature!! So gorgeous. xo
For the love of persimmons! EAT THEM WHOLE! I’ve been stalking the produce guys for weeks waiting for them to get good. When the hachiya’s feel and look like hacky-sacks, time to dig in. Take them out of the fridge and wait for them to get squishy. Taste like caramel. Throw them in brownies or bread… recipe for the latter forthcoming 😉
What a great idea! And so simple, too.
On that persimmon tip: scones and scones and scones! Made Kelsey’s recipe a while back with a smidgin’ of ground ginger and they were SO bomb (linky: http://www.happyolks.com/the-ordinary-instant/)
These are so gorgeous. I believe I shall start decorating with cranberries as well!!!
I usually just eat persimmons plain, but Tracy from Shutterbean has a great salad recipe using them and Joy the baker has a good persimmon loaf too .
I usually just eat persimmons out-of-hand. Yum!
I still have a bag of cranberries waiting to be used. Your blog has some great inspirations like this one and the butter but i havent had chance yet. They are great treat- i agree
Absolutely gorgeous!
So simple and so beautiful!
thanks for the tip with the a subtle revelry holiday issue. i love everything that gets me in the mood for christmas. and i still have some cranberries in the kitchen… maybe i should try some of the recipes before they go to ruins. xx
My favorite way to use persimmons is in a simple but sophisticated salad (from Rose Pistola restaurant in San Francisco). Toss some arugula with hazelnut oil, salt and pepper and add persimmon slices and toasted hazelnuts. The sweetness of the persimmons are a delicious contrast with the spicy arugula. Enjoy!