Sparkling Sugared Cranberries and Brie Crostini

 

2 C. fresh cranberries

2 C. granulated sugar

2 C. water

½ C. sprinkles such as colored sanding sugar, sparkling sugar and/or nonpareils

½ C. 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 oz. 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.