tips & tricks: candied cranberries

the holiday season is in full swing and i'm baking up all kinds of goodies this weekend for various holiday orders. and one of the best options for festive holiday decor on top of your sweet treats are candied cranberries. 

not only are they gorgeously festive, they will hold up during your two hour car ride to your in-law's house, they can handle six hours on display atop your chocolate ganache covered cake and they are stunning and tasty on a cheese platter. if you follow on me instagram, trust you will see these non stop in my feed from now till new years day. 

candied cranberries 
serves: 2 cups cranberries 
prep time: 1 minute 
active time: 4 minutes 
dry time: 10 minutes 
total time: 15 minutes 
ingredients: 2 cups fresh cranberries. .5 cup sugar. .25 cup simple syrup. parchment paper. 
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start by pouring your simple syrup over your cranberries. toss well to combine. 
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when all the cranberries are lightly coated in syrup, spread out the cranberries in an equal layer. make sure you dry up any wet spots of syrup with a paper towel.
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sprinkle the cranberries with sugar. 
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toss all the cranberries will so that they are all lightly frosted with sugar. allow them to dry for 10 minutes.
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store in an airtight container in the fridge for up to 2 weeks and use as desired. 
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xo, a

candied cranberries
serves: 2 cups cranberries
prep time: 1 minute
active time: 4 minutes
dry time: 10 minutes
total time: 15 minutes
ngredients: 2 cups fresh cranberries. .5 cup sugar. .25 cup simple syrup. parchment paper. start by pouring your simple syrup over your cranberries. toss well to combine. when all the cranberries are lightly coated in syrup, spread out the cranberries in an equal layer. make sure you dry up any wet spots of syrup with a paper towel. sprinkle the cranberries with sugar. toss all the cranberries will so that they are all lightly frosted with sugar. allow them to dry for 10 minutes. store in an airtight container in the fridge for up to 2 weeks and use as desired. 

citrus roasted winter veggies

this time of year, i find myself always scrambling for two types of recipes. baked goods i can gift and side dishes that feed oodles of people. we are in the heat of pot lucks and cookie exchanges and i am here for YOU! 

through out this holiday catering season, this roasted veggie dish has become our go to. it has a little bit of everything to satisfy all your guests tastes, it looks BEAUTIFUL and as far as veggie side dishes, this in the upper echelon. you could of course tweak this dish to your or your guest's tastes. there are PLENTY of winter veggies to choose from. the key to this side dish's tastiness is derived from a little bit of brown sugar and a healthy dose of salt and pepper.   

citrus roasted winter veggies
serves: 6
prep time: 15 minutes
cook time: 45 minutes
total time: 1 hour
ingredients: *cooks note* all the veggies in this recipe get chopped. for the most even cooking, try to get your pieces of each vegetable about the same size. 2 tbs olive oil. 1 brown onion, chopped. 1 medium sized sweet potato, peeled and chopped. 3 heirloom carrots (standard orange are fine), chopped. 1 golden and 1 red beat, chopped. 3 medium sized potatoes, chopped. 2 cups of brussels sprouts, stems removed and quartered or halved depending on their size. 1 tsp fresh rosemary, finely chopped. 1 tsp fresh thyme, finely chopped. 1 blood orange, sliced thin. 3 garlic cloves, finely chopped. 2 tbs brown sugar. 1 tbs kosher salt. 1 tsp freshly ground pepper. 
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start by preheating the oven to 425 degrees f. in a large bowl, toss together all your veggies. add in the fresh herbs, sugar, salt, pepper and garlic to the bowl.  
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drizzle everything with the olive oil and toss well to combine. 
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spread the veggies out on a baking sheet. top the veggies with your blood orange slices.
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roast for 40-45 minutes until the beets and potatoes are starting to blacken on the edges. make sure to stir all the veggies halfway through so everything cooks evenly. serve hot. 
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xo, a

citrus roasted winter veggies
serves: 6
prep time: 15 minutes
cook time: 45 minutes
total time: 1 hour
ingredients: *cooks note* all the veggies in this recipe get chopped. for the most even cooking, try to get your pieces of each vegetable about the same size. 2 tbs olive oil. 1 brown onion, chopped. 1 medium sized sweet potato, peeled and chopped. 3 heirloom carrots (standard orange are fine), chopped. 1 golden and 1 red beat, chopped. 3 medium sized potatoes, chopped. 2 cups of brussels sprouts, stems removed and quartered or halved depending on their size. 1 tsp fresh rosemary, finely chopped. 1 tsp fresh thyme, finely chopped. 1 blood orange, sliced thin. 3 garlic cloves, finely chopped. 2 tbs brown sugar. 1 tbs kosher salt. 1 tsp freshly ground pepper.
start by preheating the oven to 425 degrees f. in a large bowl, toss together all your veggies. add in the fresh herbs, sugar, salt, pepper and garlic to the bowl. drizzle everything with the olive oil and toss well to combine. spread the veggies out on a baking sheet. top the veggies with your blood orange slices. roast for 40-45 minutes until the beets and potatoes are starting to blacken on the edges. make sure to stir all the veggies halfway through so everything cooks evenly. serve hot.