Serve my pomegranate infused sugared cranberries as a garnish for cocktails or on a holiday cheese board. The pomegranate makes the cranberries POP! and the sugar tones down the tartness of the cranberries.
Sugared Pomegranate Cranberries
Serve as a garnish for cocktails or on a holiday cheese board.
Equipment
- 18 sturdy metal or wood cocktail picks
Ingredients
- 72 fresh cranberries (about 1 bag)
- 1 1/2 cups fresh orange juice
- 1/2 cup pomegranate liqueur
- 1 cup granulated sugar
- 1/2 cup extra fine sugar
Instructions
- Place orange juice in a saucepan and bring to a boil, then quickly reduce heat and add cranberries.
- Cook cranberries for one minute (do not allow cranberries to burst from the heat.
- Remove cranberries from the heat, drain and allow to cool.
- In a small saucepan, combine 1/2 cup pomegranate liqueur and 1 cup sugar. Heat over low heat, stir to combine and continue to heat and stir until the sugar is dissolved. Remove from heat and allow to cool.
- Place 4 cranberries on each cocktail pick. Place the picks in a flat freezer container so that the picks will lay flat in two layers in the container.
- Pour the pomegranate sugar mixture over the cranberries (the liquid should just cover the cranberries). Cover container tightly and place in freezer overnight. Just before bedtime, turn the container over to help marinate the cranberries.
- Place the fine sugar on a large plate. Roll the cranberries (on the cocktail picks) in the sugar. Pick up the picks with your fingers and place the sugared cranberries on the picks on a clean plate.
