A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.
Cooks' note:
Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.
Recipe information
Total Time
3 1/4 hr
Yield
Makes 8 (garnish) servings
Ingredients
1/4 cup water
3/4 cup sugar, divided
1/2 cup cranberries (1 3/4 ounces)
8 sage leaves
Preparation
Step 1
Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
Step 2
Put remaining 1/4 cup sugar in a small bowl.
Step 3
Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
Step 4
Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
