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

• A skimmer or slotted spoon works best for tossing the cranberries and shaking off excess sugar. 
• Your hands will probably get sticky, so keeping a wet cloth nearby is helpful.
• When drying the cranberries the first time, try to not have the cranberries touch.  This will allow them to dry on all sides.
• Sugared cranberries are best used the day they are made.  However, you can keep them in an air-tight container in the fridge for 1-2 days. 

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.

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

• Baked elf hat sugar cookies
• Buttercream icing
• Red gel food coloring
• Sprinkles
• Two pastry bags
• Two #4 pastry tips
• Two couplers (optional)
• One small bowl
• Spoons/spatulas for mixing the color into the icing and scooping into pastry bags

Tips

• A small amount of gel food coloring goes a long way.  Add one drop to your buttercream to start with.  If after mixing you'd like a more intense color, add more.
• Red gel color develops over time.  At first, the color may look a little pale, but it will darken over time.
• Couplers allow you to change the pastry tip on the pastry bag.  If you are only creating this design, you do not need to use a coupler.  You can put the pastry tip directly in the pastry bag.
• Fill each pastry bag with 3/4 to 1 cup of icing at a time.  If you put too much icing in the bag, the icing will soften from the heat of your hands and will be harder to pipe.

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.

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. 
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Supplies

• Baked Christmas tree sugar cookies
• Buttercream icing
• Red, Brown, & green gel food coloring
• Three pastry bags
• #4 pastry tip
• Two #2 pastry tips
• Three couplers (optional)
• Three small bowls
• Spoons/spatulas for mixing the color into the icing

Tips

• A small amount of gel food coloring goes a long way.  Add one drop to your buttercream to start with.  If after mixing you'd like a more intense color, add more.
• Red gel color develops over time.  At first, the color may look a little pale, but it will darken over time.
• Cocoa powder can be used instead of the brown gel color.  Start by adding 1/2 T. to your buttercream.  
• Couplers allow you to change the pastry tip on the pastry bag.  If you are only creating this design, you do not need to use a coupler.  You can put the pastry tip directly in the pastry bag.

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.