An unpublished photo from my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts was nominated for the 2014 Photography Master’s Cup in the Food Photography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.
For the sugar bath:
2 cups fresh cranberries
2 cups granulated sugar
2 cups water
1/2 cup sprinkles, such as colored sanding sugar, sparkling sugar and/or nonpareils
1/2 cup superfine sugar*
*Note: If you can't find superfine sugar in the market, pulse granulated sugar in the blender or food processor for a minute.
1 demi-baguette cut into diagonally into 1/2 inch slices, then grilled or toasted.
4 ounces brie
blackberries or other berries (optional)
Stir the granulated sugar into the water and simmer over medium-low heat until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes.
Rinse the cranberries and place them in a shallow bowl. Pour the simple syrup over the cranberries, cover and refrigerate overnight.
The next day, drain the berries. Put the sprinkles and superfine sugar into a bowl deep enough to cover the berries. Gently roll the berries in the sugar/sprinkles mixture in small batches, remove with a fork and let dry on a baking sheet.
Pile the berries and brie on top of baguette slices and garnish with additional sprinkles.