SUGARED CRANBERRIES & ROSEMARY

Makes 2 cups of sugared cranberries and 1 bunch of sugared rosemary

INGREDIENTS:

  • 2 cups fresh cranberries

  • 1 large bunch fresh rosemary sprigs

  • 3 cups granulated sugar

  • Filtered water

TO MAKE:

  1. Line a large plate or baking tray with parchment or wax paper. Add the cranberries, ½ cup sugar, and ½ cup water to a medium saucepan. Place on the stovetop over very low heat just until the sugar is dissolved, then remove (if the cranberries get too hot, the skins will burst).

  2. Strain out the cranberries from the sugar water (I like to shake them several times in the strainer to remove as much excess liquid as possible), then place on the baking tray and let dry for 1-2 hours.

  3. Repeat the process with the rosemary. Combine the rosemary, sugar, and water in a saucepan, heat over low, then remove from the heat. Strain out the rosemary, then place on the lined dish or baking tray and let dry for 1-2 hours.

  4. Add 1 cup of granulated sugar to a shallow bowl or pie pan. Add a few handfuls of cranberries to the bowl of sugar, then gently stir or shake the bowl until the cranberries are completely covered in sugar. Transfer to another dish. Repeat, working in small batches until all cranberries are covered in sugar.

  5. Repeat with the rosemary. Add 1 cup of granulated sugar to a bowl, then gently stir or shake to completely cover the rosemary sprigs in sugar. Transfer to another dish.

  6. The sugared cranberries and rosemary will stay fresh in the refrigerator for up to 4 days. Enjoy!!

 

 

 

Chocolate Ganache

INGREDIENTS:

·        Two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about using white chocolate)*

·        1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

TO MAKE:

1.   Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

2.   With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.

3.   Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

4.   Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.

5.   Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

Notes

1.   Chocolate: Ganache will only set if the correct chocolate is used. You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German Chocolate) or Dark Chocolate. If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream.

2.   Halve or Double: You can easily halve or double this recipe. No matter how much ganache you are making, you always need equal parts chocolate and cream.

3.   Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk. Shake it up before opening. Whisk on the stove as it heats and bring to a simmer. Measure 1 cup (8 ounces; 240ml). Use instead of warm heavy cream.

4.   Yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.

 

Comments:

  • Chocolate: Ganache will only set if the correct chocolate is used. You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German Chocolate) or Dark Chocolate. If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream.

  • Halve or Double: You can easily halve or double this recipe. No matter how much ganache you are making, you always need equal parts chocolate and cream.

  • Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk. Shake it up before opening. Whisk on the stove as it heats and bring to a simmer. Measure 1 cup (8 ounces; 240ml). Use instead of warm heavy cream.

  • Yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.