Frosted cranberries
The little magic touch for your holiday muffins!
I love adding a little extra gesture to make a recipe even more special, especially in December. Frosted cranberries bring that chic and delicate side that transforms simple muffins into a seasonal treat worthy of a pastry window. It's simple, beautiful, and it brings the little touch of light that we love so much during the holidays.
Ingredients
2 cups (200 g) fresh cranberries
1/2 cup (100 g) sugar for syrup
1/2 cup (125 mL) water
1/2 cup (100 g) additional sugar for coating (regular sugar)
Method
In a small saucepan, heat 1/2 cup water + 1/2 cup sugar.
Simmer for 2–3 minutes to obtain a slightly thickened syrup. (do not overboil)
Remove the pan from the heat.
Add the cranberries.
Stir gently for 1 minute to coat well. (Do not heat them too long — otherwise they will burst)
Remove with a slotted spoon.
Spread on a baking sheet lined with parchment or wire paper.
Let dry for 1 hour or until sticky but not wet.
Roll in the sugar (one small bowl at a time to prevent the sugar from getting wet).
Spread again for another 20–30 minutes to finish drying.
They will keep for 3 days in an airtight container, at room temperature. Avoid the refrigerator, as sugar melts with moisture.
Happy cooking!
-Virginia
