Sparkling Cranberries
 
 
Combine a simple syrup with cranberries and rosemary dipped in sugar you'll have plenty to decorate the top of a cake or mini bundt cakes, even holiday cocktails.
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Ingredients
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup sugar
  • 36 cranberries
  • rosemary sprigs
Instructions
  1. Line a baking sheet with parchment paper.
  2. To make a simple syrup, in a small pan, heat 1/4 cup sugar and 1/4 cup water until the sugar melts.
  3. Remove from heat and set aside to cool.
  4. Place 1/2 cup sugar in a bowl or flat tray.
  5. Dip the rosemary in the syrup, shake to remove excess syrup or you will get clumps of sugar. Dip the rosemary in the sugar, press to coat. Set the rosemary on the parchment lined tray. Repeat with cranberries, shaking them to remove excess syrup then rolling and pressing them int he sugar.
  6. Let them dry completely and use to decorate your cakes. Snip smaller pieces of rosemary to decorate the tops of the cakes. Fill the well of the cakes with the cranberries.
  7. Extra cranberries are a lovely addition to decorate your platter or pop them into a flute of champagne!
Recipe by Just a Smidgen at https://justasmidgen.com/2021/12/28/mini-gingerbread-bundt-cakes-with-maple-glaze-and-sparkling-cranberries/