A fun twist on cranberry sauce- Sparkling Cranberries!

Every Thanksgiving, I like to try a new recipe to bring into the traditional holiday feast. This year I  came across these Sparkling Cranberries via a wonderful food blog called The Year In Food.

I can’t wait to bring these out as a little teaser to the main meal…..what a great appetizer! They need a bit of prep time so if you plan on trying this out, get started now!

adapted from 101 Cookbooks

2 cups cane or granulated sugar, plus more for finishing the cranberries
3 cups cranberries
1 teaspoon cardamom

In a saucepan, combine the sugar and cardamom with two cups water. Bring to a low simmer until just dissolved to make a simple syrup. Remove from heat and let cool for a few minutes.

In a large mixing bowl, combine the cranberries and simple syrup. Refrigerate overnight. (Or, prepare in the morning and toss at night.)

The next day, pour a small quantity of sugar into a bowl. Toss a small handful of cranberries into a bowl, and gently shake the bowl to evenly distribute the cranberries.

Carefully lift the cranberries out at their tips, and place on a parchment-lined baking sheet to dry. They will need a few hours to completely dry. And they’re delicate! So treat them gently.