Cranberries in sugar powder are a classic among all simple winter delicacies. Candied berries can be used not only as a way to feed the necessary supply of vitamins to children, but also as a small addition to the New Year's present. Red berries in snow-white sugar cover look very picturesque, being packed into small boxes.
Cranberry in powdered sugar - recipe
The classic recipe involves preliminarily lowering the berries into beaten egg whites before sprinkling them with powdered sugar. Of course, that for such a variation of the recipe you will need to use only the freshest eggs purchased from trusted sellers.
Ingredients:
- cranberry - 980 g;
- egg whites - 2 pcs .;
- powdered sugar - 820 g.
Preparation
Before you make cranberries in the sugar powder at home, prepare the berries, clearing, rinsing and drying them. Dip the cranberries into the barely beaten egg whites. Sieve catch the berries and allow the excess protein to drain, then roll the cranberries in the sifted sugar powder and leave to dry on a sheet of parchment before packing on cardboard boxes.
How to cook cranberries in powdered sugar?
An alternative to whipped egg whites may be sugar syrup , which we will cook with our own hands.
Ingredients:
For syrup:
- granulated sugar - 175 g;
- water 235 ml.
For berries:
- fresh cranberries - 440 g;
- granulated sugar (fine) - 45 g;
- powdered sugar - 145 g.
Preparation
Mix the ingredients for the syrup in the saucepan and warm the mixture until the crystals dissolve. Sprinkle berries in hot syrup, removing it from the fire, and leave it for all night. Catch the cranberries, and leave the syrup for cocktails. Dip cranberry berries in a mixture of granulated sugar and powder several times.
Cranberries in powdered sugar at home
In addition, cranberries can be supplemented not only with granulated sugar with a wide variety of odors, but also make the berries themselves slightly alcoholic, using the technology of extracting cranberries in syrup during the night from the previous recipe.
Ingredients:
- cranberries - 365 g;
- reed sugar - 145 g;
- powdered sugar - 145 g;
- cognac - 65 ml.
Preparation
Leave a handful of sugar for sprinkling, and pour the remaining crystals into the saucepan. Pour in the water with cognac and put the syrup on the fire. When the crystals dissolve, remove the dishes from the heat and sprinkle the cranberries. Leave the berries in syrup for the whole night, then let excess fluids drain and roll cranberries in a mixture of sugar and powder.