Sugared Cranberries and Sage Leaves |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course. Ingredients:
1/4 cup water |
3/4 cup sugar, divided |
1/2 cup cranberries (1 3/4 ounces) |
8 sage leaves |
Directions:
1. Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
2. Put remaining 1/4 cup sugar in a small bowl.
3. Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
4. Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
5. Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.
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