Thursday, December 20, 2012

Sugared Cranberries & Pine Nut Butter



I know you are gearing up for holiday parties and time with family! If you need some recipes for the season (or life in general), my friends have you covered! For the next two days I'm posting friends' fabulous recipes of treats they love and are making this year. 
First up is dear friend, Fanciful Ink reader and fellow newly-wed Morgan Davidson! Look at that cute little card too! Wonder where she got it...;-)



Sugared Cranberries (pictured above)
Ingredients:
2 cups granulated sugar
2 cups water

  • 2 cups fresh cranberries
  • 3/4 cup superfine sugar*
  • Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. Let the water cool down or the cranberries' skin will pop when you add them. Wait a couple minutes and then try a berry. If it sizzles and pops the water is still too hot. Once the water has cooled enough that the berries don't pop, stir in all the cranberries. Pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
  • Next day, drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry. The berries must dry. When they do the sugar will be crunchy. The berries will keep in an airtight container for about a week. 
  • Superfine sugar is more difficult to find but it cannot be substituted. What I did was put 3/4 cup granulated sugar in a food processor for 1 minute. This helped, but the sugar was a little clumpy and not quite fine enough.
  • Last step is find some cute jars and whatever color ribbons match your Fanciful Ink Christmas cards and Voila! These recipes are sooo fast and easy! and yummy!






Pine Nut Butter Recipe
Ingredients:
1 lb pine nuts
1 tbsp flavorless, colorless oil such as vegetable, peanut or canola (i even used corn oil)
1/4 tsp kosher salt

Toast the pine nuts in a dry skillet over low-medium heat until golden-medium brown (they will end up about the color of popcorn kernels before popping) and make sure to push them around with a spatula frequently. They toast quickly!(shortcuts to this are roasting them in the oven or toaster oven but the flavor is stronger when toasted)
Add the nuts, oil, and salt in a food processor and process until creamy. It's so easy! And it makes your house smell wonderful.

I got the recipe from cooking light. here's the link



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