Twinkle, Twinkle: Sparkling Cranberries

“Christmas waves a magic wand over this world, and behold, 

everything is softer and more beautiful." ~ Norman Vincent Peale

Christmas Eve is upon us.  Are you ready?  I'm not quite there, but I want to spare just a few minutes to wish you the sweetest of holiday greetings.  And to share these lovely sparkling cranberries.  I've made them as a garnish for cakes, and luckily they've lasted long enough to be dropped into glasses of prosecco tonight.  It's time to put our feet up, tuck into the cheeseball, have somewhat competitive (not combative) games of Yahtzee, and more than one viewing of Christmas Vacation.  My whole entire family is gathering together - the first time in five years - and I'm looking forward to seeing the twinkling eyes of the young and not so young.  I hope the magic of Christmas surrounds you and yours.  Renée xoxo

Sparkling Cranberries

These are so pretty (and tasty) and can be placed in bowls around the house for about a week.  That is if your cats don't get to them first.  It's best to plan making these one day ahead of when you want to use them and be sure to save the simple syrup to infuse cocktails and other beverages.  I have made them with granulated white and organic cane sugar, but the sparkles had more oomph with the granulated white.  

2 3/4 cups granulated white sugar

2 cups water

2 cups fresh cranberries, picked over and rinsed.  

Bring 2 cups of sugar and water to simmer in a saucepan until sugar is dissolved.  Let cool until slightly warm.  Add cranberries.  Place in a container and refrigerate overnight.  Next day, drain the cranberries, reserving syrup, and toss them onto a cookie sheet.  Gradually add sugar and shake them until coated evenly and sparkly.  You might not need all 3/4 cup of sugar.  Let dry for an hour then use as garnish or place in bowls for nibbles.  Recipe from The Faux Martha