Recipe by MarraMamba
These would be great as either a garnish for sweet potatoes or meat platters, or just as snacks. Bon Appetit Nov/07. Cooking times do not include 3 hours drying.
Top Review by justcallmetoni
I loved the idea of these as a beautiful element to adorn our holiday table. Though the directions are clear, these were a good deal more complicated to prepare. The cranberries were quite simple and easy to prepare. They easily went from the simple syrup to the sugar without incident. Set up rather nicely as well. The sage was more complicated and timing became a real issue. As it turns out there is a rather small window when the syrup is the right temperature to result in a beautiful garnish. Too hot and the syrup does not adhere to the leaf and you end with small bald patches. Too cool and the sugar clumps from the moisture. Rather tricky in execution. I ended up returning the syrup to warm a few times and changing out the sugar as well. (Start with a tablespoon or two that you can discard after a few leaves.)
Directions See How It's Made
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
- Put remaining 1/4 cup sugar in a small bowl.
- Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
- Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
- Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.