From now until December 24, we’ll be counting down the days until Christmas by sharing a special series of sweet treats and savory snacks from the Coho Restaurant kitchen. Let us know what’s cooking in yours this holiday season!
So simple to make and so lovely as a garnish on pretty much any dessert or cheese tray…as long as you can keep yourself from eating them all straight out of the bowl!
3 cups granulated white sugar, divided
1 cup water
Fresh cranberries, rinsed
In a medium saucepan, bring water and 2 cups sugar to a low simmer and stir until sugar is dissolved. Add cranberries and simmer gently for one minute. Remove berries with a slotted spoon and allow to drip dry on a wire rack until tacky. Roll in reserved cup of white sugar until berries are completely coated. Allow to dry completely and then store in an airtight container.
NOTE from our pastry chef: If cranberries are particularly waxy and the sugar is not adhering, repeat the simple sugar bath and allow to drip dry once again. The sugar should now stick as desired.