I am reposting this recipe because I think it is such a great addition to a holiday meal. Thanksgiving is two weeks from tomorrow and I would encourage you to try this recipe out. A friend from work made this last year and she raves about them. This recipe gives you a deliciously beautiful centerpiece for holiday dinner. Two years ago my family all tried these cranberries but I was the one who ate most of them. I find them totally addictive because they are sweet but tart. I…COULD… NOT… STOP. Admittedly my teeth hurt the next day but I didn’t regret it.
Sparkling Cranberries Edible Centerpiece
(adapted from Catherine Newman)
- 2 cups sugar
- 2 cups water
- 1/4 tsp ground cloves
- peel from half a scrubbed orange, in large strips
- 12-ounce bag cranberries, washed, picked through, and drained
- Splash of Grand Marnier liquor (optional)
- More sugar
Place cranberries into a large bowl, preferably one with a cover. Stir together 2 cups of sugar, the water, cloves, and orange peel in a small pot and heat to simmering until the sugar is dissolved. Remove from heat then allow to cool for a minute before pouring it over the cranberries then stir in the liquor if using. Cool for another 10 minutes, then cover the bowl and refrigerate the cranberries overnight.
Drain the berries, reserve the syrup if you wish to and place the berries back into the bowl. Using a slotted spoon or a dry sieve toss large spoonfuls of the berries into the additional sugar. Toss the berries until coated and then turn out onto a baking sheet. Leave the berries to dry for 2 hours or longer.
Sprinkle with some additional sugar and turn to coat any spots that are still sticky. Display in a clear glass vase or bowl. Serve same day.