Ping Brian Mailman re Candied Cranberries
 

Brian, I found this on r.f.recipes, posted by someone named luckytrim on
12/22. Don't know if it suits your purposes. Maybe it's a start and
you can tweak it.
-Barb

Candied Cranberries

1 cup firm red cranberries
1 cup granulated sugar
1 cup water

After washing and drying cranberries, prick each berry in several places
with a needle. Boil sugar and water to 230 degrees F. Add cranberries and
cook gently until syrup will jell when dropped from the tip of a spoon.
Remove berries. Place on wax paper to cool and dry. Roll cranberries in
granulated sugar.
--

Ping Brian Mailman re Candied Cranberries
 

"luckytrim (by way of Melba's Jammin' )" wrote:
>
> Brian, I found this on r.f.recipes, posted by someone named luckytrim on
> 12/22. Don't know if it suits your purposes. Maybe it's a start and
> you can tweak it.

Thanks for checking, but that's not it. These weren't
candied/glazed--they were in a thin-ish syrup, not horribly cloyingly
sweet but one that allowed the tartness to come through without being
acid-y. Am I making sense?

Anyway, part of what was rather remarkable was that they weren't burst
either, as happens in sauces/relishes, but whole.

Why don't I ask, you ask? I did, and she said she'd email me the
recipe. Then I find she left for NYC last Tuesday not to return for 2
weeks and I need them on Wednesday afternoon for the open house.

btw, anyone from the SF Bay area or traveling through, drop me a line
and I'll give directions on how to get here for the 'Stravaganza.

B/

Ping Brian Mailman re Candied Cranberries
 

On Sun, 28 Dec 2003 08:52:17 -0800, Brian Mailman
> wrote:

>"luckytrim (by way of Melba's Jammin' )" wrote:
>>
>> Brian, I found this on r.f.recipes, posted by someone named luckytrim on
>> 12/22. Don't know if it suits your purposes. Maybe it's a start and
>> you can tweak it.
>
>Thanks for checking, but that's not it. These weren't
>candied/glazed--they were in a thin-ish syrup, not horribly cloyingly
>sweet but one that allowed the tartness to come through without being
>acid-y. Am I making sense?
>
>Anyway, part of what was rather remarkable was that they weren't burst
>either, as happens in sauces/relishes, but whole.
>
>Why don't I ask, you ask? I did, and she said she'd email me the
>recipe. Then I find she left for NYC last Tuesday not to return for 2
>weeks and I need them on Wednesday afternoon for the open house.
>
>btw, anyone from the SF Bay area or traveling through, drop me a line
>and I'll give directions on how to get here for the 'Stravaganza.
>
>B/

Is it anything like this? I have made these before, and they seem to
fit your description.

http://www.latimes.com/features/food...,7230189.story

Christine

Ping Brian Mailman re Candied Cranberries
 

Christine Dabney wrote:
>
> On Sun, 28 Dec 2003 08:52:17 -0800, Brian Mailman
> > wrote:

> >Thanks for checking, but that's not it. These weren't
> >candied/glazed--they were in a thin-ish syrup, not horribly cloyingly
> >sweet but one that allowed the tartness to come through without being
> >acid-y. Am I making sense?
> >
> >Anyway, part of what was rather remarkable was that they weren't burst
> >either, as happens in sauces/relishes, but whole.

> >btw, anyone from the SF Bay area or traveling through, drop me a line
> >and I'll give directions on how to get here for the 'Stravaganza.

which is tomorrow afternoon.

> Is it anything like this? I have made these before, and they seem to
> fit your description.
>
> http://www.latimes.com/features/food...,7230189.story

I thought maybe it was, and I could adapt it, but the pictures don't
match anything like what it was (round, pink translucent globes and I'm
talking about the cranberries), plus the directions say "until begins to
pop" and these were absolutely whole without a trace of popped berry.

If I find the recipe, I'll post it.

In the meantime, on my rummagings I found a couple jars of strawberry
w/grand marnier syrup I drained off the strawberry preserves when I put
them up. I'd meant to strain and bottle it for gifts but apparently I
forgot all about it.

It's got the texture I remember, and pretty much the same flavor. I'm
going to make a quick punt and poach dried cranberries in it and see how
that works out. Maybe they'll plump up....

B/

Ping Brian Mailman re Candied Cranberries
 

Brian Mailman wrote:
>
> Christine Dabney wrote:
> >
> > On Sun, 28 Dec 2003 08:52:17 -0800, Brian Mailman
> > > wrote:
>
> > >Thanks for checking, but that's not it. These weren't
> > >candied/glazed--they were in a thin-ish syrup, not horribly cloyingly
> > >sweet but one that allowed the tartness to come through without being
> > >acid-y. Am I making sense?
> > >
> > >Anyway, part of what was rather remarkable was that they weren't burst
> > >either, as happens in sauces/relishes, but whole.
>
> > >btw, anyone from the SF Bay area or traveling through, drop me a line
> > >and I'll give directions on how to get here for the 'Stravaganza.
>
> which is tomorrow afternoon.
>
> > Is it anything like this? I have made these before, and they seem to
> > fit your description.
> >
> > http://www.latimes.com/features/food...,7230189.story
>
> I thought maybe it was, and I could adapt it, but the pictures don't
> match anything like what it was (round, pink translucent globes and I'm
> talking about the cranberries), plus the directions say "until begins to
> pop" and these were absolutely whole without a trace of popped berry.
>
> If I find the recipe, I'll post it.
>
> In the meantime, on my rummagings I found a couple jars of strawberry
> w/grand marnier syrup I drained off the strawberry preserves when I put
> them up. I'd meant to strain and bottle it for gifts but apparently I
> forgot all about it.
>
> It's got the texture I remember, and pretty much the same flavor. I'm
> going to make a quick punt and poach dried cranberries in it and see how
> that works out. Maybe they'll plump up....


They did. At least one part of the mystery is solved, she used dried
cranberries.

Didn't quite have enough so I decided to risk the poppage and clarity
for volume. I found an old package of frozen cranberries in the freezer
and dumped them in. I thought they were a bit large for cranberries but
couldn't investigate too closely because of the ice formation... turned
out they were cherries.

Oh, well.

Nobody will know if I don't tell them, it's nothing like what I wished
it had been.

B/