After gifts were open and breakfast was finished, I helped garnish the pound cake that mother made on Christmas Eve for our Christmas day feast, as we love to call it.
You can find my very favorite Lemon Coconut pound cake recipe in this post. It turns out beautifully every time!
I sugared cranberries and cut rosemary from Mother’s garden for a beautiful Christmas garnish. It was really easy and only takes a few minutes.
Sugared Cranberries
- 1 cup sugar or cane sugar
- 1 cup water
- 2 cups cranberries
- extra 1/2 cup sugar or cane sugar
- Make a simple syrup by combining 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer and stir until sugar dissolves.
- Remove from heat and stir in cranberries. Cover and sit for 10 minutes.
- Remove cranberries from simple syrup with a slotted spoon and let cool on a piece of parchment for about 1 hour. They will still be a little wet, which is fine.
- Put the extra 1/2 cup sugar in a shallow bowl and toss in a hand full of cranberries at a time until well coated.
Tip: Keep the simple syrup for cocktails or sweetening tea (that’s what we did)!
You might be wondering how they taste! Well, they taste MUCH better sweetened with sugar than they do on their own. They are sweet on the outside and tart in the middle. I don’t think you’d eat a whole bowl of them but they are tasty for a bite or two and would also be a beautiful addition to a charcuterie board.
