Christmas isn’t complete with some cranberry puree and sugared citrus. It’s delicious and makes your house smell amazing!
Spiced Cranberry Puree and Sugared Citrus Peels
Don’t you just love Christmas? While I was making this cranberry filling, the smell of the cinnamon and ginger reminded me of the wonderful spices that Winter brings us. I can’t wait!
So this week, I’ve made a little Christmas Treat that you can bookmark for later.
Everyone really enjoyed the Sugared Citrus Peel! It was little fruit leathers. It was the first time that I made them and I was really happy with the result. I can see why they are made as little Christmas Goodies.
The sugared Oranges took almost 8 hours to dry. I ended up leaving them out overnight to continue drying and then I just left them open in bowl to grab one like candy. Did I mention that I liked them?
I was having an impossible time trying to find cranberries in July. I couldn’t even find them frozen! What’s up with that? So I had to resort to using canned whole cranberries in place of fresh ones.
I was glad that it still worked out great. I almost had to change the game plan and go with a Strawberry or Cherry filling. However, that wouldn’t have been so bad.
For the Cranberry Puree
- 1 (12 oz) package of Fresh or Frozen Cranberries
- 1 1/4 Cup Sugar
- 1/4 Cup Cranberry Juice
- 2 teaspoons Lemon Juice
- 1/4 teaspoon ground Cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the CitrusPeels
- 1 Large Orange
- 1 Lemon
- 1 Cup Water
- 3/4 Cup Sugar
- Superfine Sugar for sprinkling
For the Cranberry Puree
- Put all ingredients into a medium sized saucepan and bring to a boil. Reduce heat to a simmer and cook for 10 minutes until thick.
- Transfer to a medium bowl, cover and cool. Store in refrigerator until ready to use.
- When ready to use, pour into a food processor or blender and pulse until thin and smooth.
For the Citrus Peels
- Remove peels from the lemon and orange and slice into thin strips. Bring water and sugar to a boil and add peels. Simmer for 15 minutes maintaining a constant boil.
- Drain water and place peels on a drying rack with a paper towel underneath. Sprinkle superfine sugar over peels and let dry. Repeat adding sugar every few hours as they dry to give them more sparkles. This may take 24 hours depending on the humidity in your house.
- Store in a plastic bag.
Recipes from Chocolate Magazine (Better Homes and Gardens)
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