December 9, 2012 in Condiments
Cranberries are an odd fruit. I mean, seriously, what kind of food grows in a bog? They are tart and delicious when cooked down into a sauce, but you just can’t rinse them and munch on them like you can other berries, or usually eat them raw at all. At least that’s what I thought until I was talking with a friend recently.
“You actually eat raw cranberries?” ask I, stupefied.
“Have you ever eaten them with a powdered sugar coating?” she replied.
“Whaaaaaaaaaa ? ? ?,” my unintelligible response.
She just rinses them and rolls them in powdered sugar, she calmly explained, like it was the most normal thing in the world.
I was skeptical. I mean, they are so, well . . . woody and so sour and so not good eaten whole and raw. Before now, I have only made one recipe with raw cranberries that I actually love: Cranberry Clementine Salsa. But – just whole raw cranberries? That is a different story.
I tossed my whole cranberries in orange juice concentrate, thinking the classic orange-cranberry flavor combo is a winner. Turns out, you have to get almost all the liquid off the cranberries, or the powdered sugar will be too thick and clumpy. So: toss them in the juice, then dump them out onto a paper towel to drain off the excess. Then, just roll in powdered sugar like you would marbles in a cigar box.
These are so pretty to add to a platter and surprisingly yummy. Tart and crunchy, to be sure, and the sweet-tart thing is a winner – a Christmas-y cranberry crunch. Be sure to make more than you need, because you will find yourself absentmindedly snacking on these when making them.
They look very Martha-ish in between cookies on a platter, and so I highly recommend rolling some for your next holiday event. What’s Christmas without cranberries?
Happy Happy Cranberry Season, All!
– posted by Donna