Frosted Cranberries Recipes

HOW TO MAKE FROSTED CRANBERRIES

Steps:

• Start preparing the berries the day before you plan to serve them. The cranberries will need to soak overnight in the sugar syrup before you can frost them, so if you're making these for a holiday gathering, keep that in mind. You can make several batches in advance, if you prefer - frosted cranberries will stay fresh for two to three days if stored in an uncovered container. Avoid storing in airtight containers, since this will make them soggy. Soaking the cranberries overnight in sugar syrup will sweeten them up. Otherwise, they will be too tart.
• Rinse and pick over your fresh cranberries. Place the cranberries in a colander and rinse them thoroughly with cold water. Place them in a large mixing bowl. Carefully pick through the cranberries and discard any bruised, damaged or mushy ones. Use only firm cranberries for this recipe. Once you've picked through all of them, set the bowl of cranberries aside.
• Heat up the water and sugar on the stove. Add one cup of sugar and one cup of water to a pot and place it over medium heat. Warm the water until you see steam starting to rise from the pot. Use a whisk to stir the sugar water, which will help break up any remaining sugar crystals.
• Bring the syrup to a very gentle simmer. Keep your eye on the pot. Do not bring the water to a boil. The cranberries might burst if the syrup is too hot. Stir the syrup with the whisk until the sugar has completely dissolved. Remove the pot from the heat.

FROSTED CRANBERRY DROP COOKIES

Steps:

• In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

MINI VEGAN PUMPKIN PIES WITH FROSTED CRANBERRIES

Steps:

• To make the frosted cranberries, combine ¼ cup sugar and ¼ cup water in a small saucepan. Turn the heat to low and whisk to dissolve the sugar in the water. Remove the saucepan from heat and add the cranberries. Stir to coat the cranberries in the sugar water.
• Place a piece of parchment paper on a baking sheet and set a wire cooling rack on top. Use a slotted spoon to transfer the cranberries to the cooling rack and allow them to dry for at least 30 minutes.
• Pour the remaining tablespoon of sugar in a small bowl. When the cranberries are dry, yet sticky, place them in the bowl and toss with the sugar until all of the cranberries are coated. Set the frosted cranberries aside.
• Preheat your oven to 350F degrees. Wipe the silicone baking mat clean or replace the piece of parchment paper on the baking sheet. Mist the mat or parchment paper with coconut oil cooking spray.
• Gently roll out the pie crusts. Place your mini pie dishes upside down on the pie crusts and use a butter knife or pastry wheel to trace a circle ever so slightly larger than each pie dish. Pull away the extra pie dough and set the scraps aside.
• Flip the mini pie dishes right side up and press the pie crust circles into each, covering the bottoms and sides. Prick the bottom of each crust with a fork.
• Roll the leftover pie crust dough into a ball and use a rolling pin to flatten it to a bit thinner than ¼ inch. Use leaf shaped pie crust cutters to make a series of shapes for topping the pies. Make a few more than you think you'll need in case some leaves get too crispy in the oven.
• Arrange the leaf shapes on the prepared baking sheet and mist with more coconut oil cooking spray. Sprinkle the pie crust leaves with a teaspoon of sugar. Place the prepared mini pie dishes on another baking sheet. Bake the pie crusts and pie crust leaves for 10 to 12 minutes. Cool the leaves on a wire rack and set the pie crusts aside to cool slightly while you prepare the vegan pumpkin pie filling.
• Combine the chickpeas, pumpkin puree, maple syrup, vanilla extract, cornstarch or arrowroot powder, coconut sugar, salt, cinnamon, nutmeg, ground ginger, and cloves in the bowl of your food processor. Blend until completely smooth and adjust the sweetness to taste.
• Divide the pumpkin pie filling between the pre-baked mini pie crusts and smooth out the tops with a spatula. Bake for 25 to 30 minutes, until the pies have firmed up slightly and a toothpick inserted in the middle of a pie comes out clean.
• Cool the pies at room temperature for 30 minutes, then place in the fridge to cool for 2 to 3 hours.
• Before serving, decorate the mini vegan pumpkin pies with frosted cranberries and pie crust leaves. Cover and refrigerate the pies until ready to serve.

SUGARED CRANBERRIES

Steps:

• In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
• Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.

ORANGE FROSTED CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray several cookie sheets with cooking spray.
• FOR COOKIES:
• In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
• Stir in flour, baking soda and salt.
• Stir in cranberries and nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• FOR FROSTING:.
• In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
• Frost cookies and enjoy!

FROSTED CRANBERRIES

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.