Many years ago, I tried sugared cranberries for the first time. I loved them. I loved the tangy and sweet flavor, the crunchy texture, and their festive look! Sugared cranberries can be used in so many different ways and are especially fun to use this time of year. They are delicious eaten on their own, but are also a colorful addition to a cheese board or a fun garnish to a NYE cocktail. Tips
Sugared Cranberries 1 cup water 1 1/2 cup sugar, divided 3 cups fresh cranberries 1. In a small saucepan, combine water and 1 cup sugar. Stir simple syrup over medium heat until sugar is dissolved. Transfer to a bowl and cool to room temperature. 2. Rinse cranberries and add them to the cooled simple syrup mixture. Cover and refrigerate overnight. 3. After cranberries have soaked overnight, remove them from the simple syrup and let them dry on a wire rack until tacky, about 1 hour. 4. Place 1/2 cup sugar into a medium bowl. Working in batches, toss cranberries in the sugar making sure they are fully coated. 5. Place cranberries on wire rack to set for at least 1 hour. 6. Enjoy sugared cranberries as a snack, on a dessert, or as a garnish for a cocktail.
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When I was putting together cookie kits last fall, I stumbled upon this cute elf hat cookie cutter. Not only was it the perfect addition to the cookie kits, it also became a staple in my personal cookie cutter collection. When I got it out this year, this cute design quickly came to mind! I used a sprinkle blend from a local shop, but you could also use white non-pareils for a more traditional look. Supplies
Tips
Directions 1. Scoop half of the buttercream into a small bowl and tint it with the red gel color. 2. Fit the pastry bags with the couplers (if using) and the pastry tips. 3. Fill one of the bags with 3/4 cup of red icing. Fill the other bag with 3/4 cup of white icing. 4. Starting with the white icing, outline the bottom of the hat and the pouf. Fill in these sections with buttercream using a back and forth motion. 5. Fill a shallow bowl or plate with sprinkles. Gently press the cookie into the sprinkles. 6. Using the red icing, outline the middle portion of the hat. Then, fill it in with a back and forth motion. These elf hats are just the right amount of whimsy for this Christmas and I know they'll bring a smile to anyone who sees them. Enjoy! As the holiday cookie season kicks off, these modern Christmas trees are a fun way to liven up your sugar cookie repertoire! Using your favorite sugar cookie and buttercream recipes, both kids and adults can have fun with this simple, but beautiful design. I've linked up a couple different sources in the supplies below, but you'll probably be able to find everything you need at your local baking supply store. Supplies
Tips
Directions 1. Divide the buttercream into 3 separate bowls. You will only need a small amount of red and brown icing, so divide accordingly. Use the gel colors to tint the icing. 2. Fit the pastry bags with the couplers (if using) and the pastry tips. 3. Fill the bag fitted with the #4 tip with the brown icing. Fill each of the other bags with the green and red icing. 4. Using the bag filled with brown icing, draw the trunk of the tree. 5. Using the bag filled with green icing, start at the top and draw the large branches of the tree. Then fill them in with smaller branches. 6. Using the bag filled with red icing, pipe small dots along the branches for the berries. These cookies will look beautiful on your cookie tray this holiday season, whether you're enjoying them with family or giving them away as gifts! I'd love to hear how your modern tree designs turned out - post in the comments below, on Instagram (@savorbakingco), or on our Facebook page.
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