Sparkling Cranberries

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish? Sparkling Cranberries could be an amazing recipe to try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 97 calories. This recipe serves 8 and costs $2.94 per serving. If you have granulated sugar, tea bag, water, and a few other ingredients on hand, you can make it. 15 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. Christmas will be even more special with this recipe. It is brought to you by Fountain Venue Kitchen. Overall, this recipe earns an improvable spoonacular score of 0%. If you like this recipe, you might also like recipes such as Sparkling Sangria With Cranberries & Oranges, Sparkling Grape, and Sparkling Punch.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse and drain the cranberries, and discard any damaged or squishy ones. Place in a bowl and set aside.Combine the 1 cup granulated sugar and water in a small saucepan over medium-low heat. Bring the mixture to a simmer, stirring until the sugar dissolves. Remove from the heat and allow the simple syrup to cool for 5-10 minutes. Pour the mixture over the cranberries in the bowl. Cover and refrigerate 8 hours or overnight.Drain the cranberries in a colander over a bowl, reserving the steeping liquid, if desired. (The syrup will be infused with cranberry flavor and is delicious in lemonade, cocktails, etc.) Spread them out on a cooling rack (placed over a baking sheet or foil to catch the drips), and let dry for an hour. You want the cranberries to be tacky but not wet. (This helps the sugar to stick to the berries without clumping.)Place the 3/4 cup sugar in a zip-top plastic baga paper bag works well, too. Add the cranberries, and gently shake to coat them with the sugar. Spread the sugared cranberries in a single layer on a baking sheet, and let stand at room temperature for one hour or until dry.Store in an airtight container in a cool, dry place for up to a week. Use as a garnish or a snack. (Taste-wise, they are tart-sweet and still have a crunch to them. They are meant to keep their structure rather than soften during the soaking process.)

 

Step by step:

1. Rinse and drain the cranberries, and discard any damaged or squishy ones.

2. Place in a bowl and set aside.

3. Combine the 1 cup granulated sugar and water in a small saucepan over medium-low heat. Bring the mixture to a simmer, stirring until the sugar dissolves.

4. Remove from the heat and allow the simple syrup to cool for 5-10 minutes.

5. Pour the mixture over the cranberries in the bowl. Cover and refrigerate 8 hours or overnight.

6. Drain the cranberries in a colander over a bowl, reserving the steeping liquid, if desired. (The syrup will be infused with cranberry flavor and is delicious in lemonade, cocktails, etc.)

7. Spread them out on a cooling rack (placed over a baking sheet or foil to catch the drips), and let dry for an hour. You want the cranberries to be tacky but not wet. (This helps the sugar to stick to the berries without clumping.)

8. Place the 3/4 cup sugar in a zip-top plastic baga paper bag works well, too.

9. Add the cranberries, and gently shake to coat them with the sugar.

10. Spread the sugared cranberries in a single layer on a baking sheet, and let stand at room temperature for one hour or until dry.Store in an airtight container in a cool, dry place for up to a week. Use as a garnish or a snack. (Taste-wise, they are tart-sweet and still have a crunch to them. They are meant to keep their structure rather than soften during the soaking process.)

Nutrition Information:

covered percent of daily need