An unpublished photo from my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts was nominated for the 2014 Photography Master’s Cup in the Food Photography category.

Here’s the recipe to go along with the photo, reprinted from my Food Network Sprinkles Column:

Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to whatever they adorn as they catch the light. The berries are tamed by an overnight soak in simple syrup, followed by a roll in a batch of sparkling sugar. Sugared cranberries go especially well with savory, soft cheeses. Press a few berries into slices of toasted baguette topped with softened brie for crostini.