Candied Jalapeño Cranberres
Tart. Sweet. Spicy. The perfect Christmas treat.
This is such a simple dessert to make, and sometimes I whip it up just to add a few baking minutes into a busy day. There aren’t a lot of ingredients in the recipe either, and somehow that simplicity makes it taste even more delicious.
This dish can be served rustic-style right out of your cast iron skillet for family, or presented with a beautiful garnish of fresh rosemary and fat scoop of vanilla ice cream when you’re entertaining and aiming to impress. However you choose to enjoy this dessert, you’ll love every last bite. —CFG
Ingredients:
1 bag of fresh cranberries
1/2 cup finely chopped jalapeños (omit to make recipe non-spicy style)
1 can of sparkling soda (or 1 1/3 cup Prosecco)
1 cup of orange juice
1 rounded cup icing sugar
Directions:
Place 1 bag of fresh cranberries in a resealable bag. Add 1/2 cup finally chopped jalapeños, 1 can of sparkling soda (or Prosecco) and about 1 cup of orange juice.
Remove as much air from the bag as possible
Seal and let the mixture soak refrigerated for 12-24hrs.
Drain liquid and then add 1 rounded cup of icing sugar to bag.
Try to capture as much air into the bag as possible. Seal bag and shake vigorously to cover the berries completely.
Spread the sugared berries onto a parchment- lined baking sheet.
Bake the berries at 200F for no more than 3-5min. (Remember, you just want to dry the berries, not cook them! (Learned that one the hard way...)
Allow cranberries to cool and then transfer to a serving dish.
Serve and enjoy!
