Sugared Cranberries and Sage Leaves
Add an elegant touch to your holiday table with these beautifully crafted sugared cranberries and sage leaves. This recipe combines the tart burst of fresh cranberries and the herbal aroma of sage, all wrapped in a glittering coat of sugar for a perfect balance of sweet and savory. Made with a simple syrup and finished with a delicate sugar crust, these festive garnishes are as stunning as they are delicious. Whether you're using them to top cakes, cocktails, or charcuterie boards, these sparkling treats are sure to impress. Quick to prepare and visually stunning, sugared cranberries and sage leaves are the ultimate edible decoration for your seasonal celebrations.
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Ingredients
- 1 cup Fresh cranberries
- 12 leaves Fresh sage leaves
- 2 cups Granulated sugar
- 1 cup Water
- 1 cup Additional granulated sugar (for coating)
Directions
Step 1
In a small saucepan, combine 1 cup of water and 2 cups of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to form a simple syrup. Do not let the mixture boil.
Step 2
Remove the saucepan from heat and allow the syrup to cool for 2-3 minutes.
Step 3
Gently rinse the cranberries and pat the sage leaves dry with a paper towel.
Step 4
Add the cranberries to the warm syrup, ensuring they are completely submerged. Use a spoon to gently stir them if necessary. Let them soak for 5-10 minutes.
Step 5
Carefully remove the cranberries from the syrup with a slotted spoon or fork, letting the excess syrup drip off, and place them onto a wire rack to dry slightly for about 10 minutes. Reserve the syrup for other uses if desired.
Step 6
Dip each sage leaf into the slightly cooled syrup, ensuring it is fully coated. Let the excess syrup drip off, then lay the sage leaves flat on the same wire rack as the cranberries to dry slightly for 10 minutes.
Step 7
Pour the additional granulated sugar (1 cup) onto a shallow plate or bowl.
Step 8
Once the cranberries are tacky but not completely dry, roll them in the sugar until evenly coated, then set them aside on a clean plate to finish drying.
Step 9
Individually coat each sage leaf with sugar, gently pressing the sugar onto the leaf to ensure it adheres well. Place sugared leaves on the plate with the cranberries.
Step 10
Let the sugared cranberries and sage leaves dry completely at room temperature, about 1 hour, before using them as garnishes or snacks.
Nutrition Facts
| Serving size | (236.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 946.7 |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 236.7g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 236.7g | |
| Protein 0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
Source of Calories