Happy New Year!!! It’s hard to believe another year has come and gone! The holidays have been really nice this year but I’m starting to look forward to that first week of January. It’s fun to start fresh and make plans for a new year. We will be sorting and purging and cleaning and of course baking. But first I’m making these Boozy Sugared Cranberries for our annual New Year’s Eve party. We like to do a drop in potluck/buffet style party with our friends who we haven’t seen during this busy season. I usually make snack foods and treats and our friends bring something to share as well.
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Most of our friends like to play board games like Ticket to Ride, Dominion, Sushi Go etc. I recently found the game 7 Wonders brand new at a thrift store and the kids (and adults) LOVE it! What are your favorite games?
Don’t these cute cranberries look like something to take to a party or give as a gift? If you haven’t tried them before I’ll warn you they are surprisingly addictive. The first one seems sour, the second sweet, and after the third you pretty much want to shove handfuls in your mouth. You can leave out the rum and use a tsp of vanilla if you prefer. I was hoping these would be more boozy but the rum doesn’t really come through as much as I had hoped. It does give them a subtle flavor though.
Last year for New Year I made bacon jalepeno deviled eggs which everyone, kids included, loved!What is your favorite treat to make or eat for holiday parties?
I hope you all have a fun and safe New Year’s Eve celebration and I’ll see you in 2018.
P.S. If you are interested in editing for food photography my favorite class will be going up in price this weekend. Get it for the original price here: Lightroom Magic!
Boozy Sugared Cranberries
- 1 bag (12 oz - 340 g) fresh cranberries
- 1 cup (220 g) sugar
- 1 cup (235 ml) water
- 1/2 tsp vanilla
- 1/4 cup (60 ml) spiced rum
- 1-2 cups sugar for coating
Heat the sugar and water in a small saucepan until all the sugar is melted.
Transfer to a heatproof bowl and add the vanilla and rum.
Pour in the cranberries and let them soak in the sugar water for 1-3 hours.
Use a slotted spoon to transfer the cranberries out of the syrup and onto paper towels or a wire rack. Let them dry for 10-15 minutes and then roll them in granulated sugar.
Store at room temperature not fully airtight or they will condense and the sugar will start to dissolve.
To speed up the process I put a layer of sugar in a small tupperware then added cranberries and sprinkled more sugar on top then shook it (with a lid) to coat. Over time the sugar will start to clump a little with this method. | The Teatime Baker - www.teatimebaker.com