These cranberry brie crostini are the most visually striking appetizer on any holiday table. Sugared cranberries coated in sparkling sugar sprinkles and nonpareils until they look like tiny jeweled ornaments. They’re tart, sweet, and slightly crunchy on the outside. Pile them onto brie-topped toasted baguette slices.
The recipe requires an overnight soak but only about 15 minutes of active prep. Make the sugared cranberries the day before your party and assembly takes minutes. This recipe appears in the Taste of Tucson cookbook and the food photography earned a Photography Master’s Cup nomination.
How to Make Sugared Cranberries
Sugared cranberries start with a simple syrup soak. Simmer equal parts sugar and water until the sugar dissolves, pour it over fresh cranberries, and refrigerate overnight. The syrup softens the cranberries slightly and gives them a tacky surface that the sparkling sugar clings to. The next day drain them, roll them in a mix of superfine sugar and decorative sprinkles, and let them dry on a baking sheet.
As it dries, each cranberry develops a crystalline coating that catches light the way a faceted gem does. Colored sanding sugar, nonpareils, or a mix of both all work beautifully. Cranberries rolled in sugar without the syrup bath don’t develop the same coating or the same softened, less aggressively tart flavor.
Ingredients
For the Sugar Bath
- 2 cups fresh cranberries
- 2 cups granulated sugar
- 2 cups water
For Decorating
- ½ cup sprinkles such as colored sanding sugar, sparkling sugar and/or nonpareils
- ½ cup superfine sugar*
- *Note: If you can't find superfine sugar in the market pulse granulated sugar in the blender or food processor for a minute.
For Crostini
- 1 demi-baguette cut into diagonally into 1/2 inch slices then grilled or toasted.
- 4 ounces brie
- blackberries or other berries optional
Instructions
- Stir the granulated sugar into the water and simmer over medium-low heat until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes.
- Rinse the cranberries and place them in a shallow bowl. Pour the simple syrup over the cranberries, cover and refrigerate overnight.
- The next day, drain the berries. Put the sprinkles and superfine sugar into a bowl deep enough to cover the berries. Gently roll the berries in the sugar/sprinkles mixture in small batches, remove with a fork and let dry on a baking sheet.
- Pile the berries and brie on top of baguette slices and garnish with additional sprinkles.
Notes
