I am convinced that these sparkling, candied cranberries should be part of every holiday spread. They lift up and blink on the holiday lights around and give a striking red armor to the table. Another great thing is the way they effortlessly make the transition from salty to sweet. So, for example, I've loved serving as part of a cheesemaking spread, but I guess it would be nice, like the final touch on a sour or set up over a crème brûlée or pudding of some kind.
What kind of sugar?
This is the key and I have experimented with a series of sugars here. Some work better than others. Initially, I wanted to make them with a maple sugar coating – but the cranberries seemed to have fallen into the dust. The same applies to raw cane sugar, coconut sugar and Rapadura. So I quit trying to make a less sophisticated version of sugar. Note that extremely fine cereal sugar did not work well – not mass. In fact, the best way to get a good fruit salad in your cranberries is to first drop them into a slightly bulky organic sugar (something like that) and then drop them into regular granulated sugar. Small grains of granulated sugar adhere to any spot that is still sticky from the simple syrup.
They're just doing, but you have to take the first step the night before. I like to lay the cranberries on sugar the next morning, and away and throughout the day, so they have time to dry and crunch. Enjoy a happier holiday!