Recipe: Sparkling Sugared Cranberry Bites
Jackie Alpers is the author of The Unofficial Elf Cookbook inspired by the hit movie, Elf. “Celebrate like every day is Christmas.”
Did you know that cranberries, which are native to North America, have only been grown by humans for approximately 200 years?
They are an important food source for Native Americans who introduced European settlers to cranberries which grew wild in local marshes and bogs. In 1816 Captain Henry Hall, a Revolutionary War veteran, was the first person to start commercial cranberry cultivation.
How did cranberries become popular during winter holidays?
Cranberries, which are harvested from mid-September through mid-November hit markets just in time for holiday celebrations. They are more than twice as acidic as other fruit which contributes to their popularity in sweet dishes, like these sugared cranberries, which pair well with premade pie crust and soft cheeses.
The Silicone Kitchen Tools Used
The Silicone Kitchen Silicone Baking Cups (Regular or Mini)
The Silicone Kitchen Baking Mats
The Silicone Kitchen Clip-On Strainer
The Silicone Kitchen 3-Piece Spatula Set
Ingredients
2 cups granulated white sugar
2 cups water
2 cups fresh cranberries
½ cup sparkling sugar crystals with sugar stars
½ cup superfine sugar (not to be confused with confectioners’ sugar)
½ cup white and/or red sanding sugar
2 sheets of premade refrigerated pie crust, preferably Pillsbury
4-ounces brie, bleu cheese, or Alouette Garden Herb or Cheesecake cheese
Instructions
To make the simple syrup, using a The Silicone Kitchen Silicone Spatula, stir the granulated white sugar into the water and simmer on medium-low until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes. Place the cranberries in a shallow container. Pour the simple syrup over the cranberries, cover and refrigerate overnight.
Using The Silicone Kitchen Clip-On Strainer, drain the berries and discard the liquid.
Put the sparkling sugar and superfine sugar into separate small bowls. In small batches, gently roll the berries with a fork in sparkling sugar, then roll in the superfine sugar to coat.
Transfer the berries and any remaining sugar to a baking sheet lined with The Silicone Kitchen Baking Mat to dry.
Roll the pie crust out onto a clean baking sheet lined with a The Silicone Kitchen Baking Mat. Using a 1-inch round biscuit or cookie cutter, cut circles of dough. Save any dough scraps for another use.
Preheat the oven to 450°F. Fit a dough circle into the bottom of each The Silicone Kitchen Silicone Baking Cup, then place the cups onto a clean The Silicone Kitchen Baking Mat on a baking sheet and bake for 8-10 minutes or until lightly browned.
Top each pie crust round with a slice or dollop of cheese and 1 to 3 sugared cranberries. Sprinkle with a bit of the remaining sugars and serve.