Recipes-US
CRANBERRY SAUCE W/ FROSTED CRANBERRIES | DIY SIDE DISH for BEGINNERS | Demonstration Recipe
HAPPY THANKSGIVING to all my lovely SUBSCRIBERS, and those of you viewing this CRANBERRY SAUCE W/ FROSTED CRANBERRIES video!! Make this side dish up to 3 days before serving!! STRESS FREE ZONE for the Holidays!! Recipe below by clicking on SHOW MORE...
CRANBERRY SAUCE W/ FROSTED CRANBERRIES
FRESH CRANBERRY SAUCE:
- 1-1/2 cups fresh WHOLE CRANBERRIES, rinsed under cool running tap water, drain, & dry
- 1/2 cup orange juice, may substitute for pineapple juice, or water
- 1/2 cup granulated sugar
- In a 2-quart sauce pan, over medium-heat, add the orange juice and sugar. Stir. Bring to a gentle boil. Boil 5 minutes. Stirring occasionally.
- Add prepared CRANBERRIES into hot mixture. Stir. Cook an additional 5 minutes. Stirring occasionally.
- Remove from heat and cool.
TIP: CRANBERRY SAUCE can be stored in an airtight container, in the refrigerator, up to 1 week before serving. This CRANBERRY SAUCE recipe maybe doubled.
FROSTED CRANBERRIES:
- 1-1/2 cups whole fresh CRANBERRIES, rinsed under cool running tap water, drain, and dry
- 2-4 tablespoons of large sugar crystals (maybe found in the baking aisle of your supermarket)
- 1/2 cup 100% liquid egg white (in the carton)
1. Add cranberries into egg white. Using folk shake off excess egg white liquid. Add to Sugar. Coat cranberries with sugar crystals. Add to cooling rack and room dry for 5 hours, or overnight (is best).
TIPS: FROSTED CRANBERRIES maybe stored at room temperature for up to 3 days.
Before serving add CRANBERRY SAUCE into a bowl. Place bowl onto serving plate. Add FROSTED CRANBERRIES around the CRANBERRY SAUCE.
TIP: DO NOT let the CRANBERRY SAUCE come into contact with the FROSTED CRANBERRIES. The moister in the CRANBERRY SAUCE will cause the dried sugar crystals to melt off the FROSTED CRANBERRIES!!
~ENJOY your CRANBERRY SAUCE W/ FROSTED CRANBERRIES~
