Heidi Swanson's recipe for Sparkling Cranberries looks like a beautiful addition to any winter table.
Swanson serves these with cheese, but suggests they'd also go nicely atop creme brulee, or a pudding, or ice cream.
I actually didn't even know one could eat cranberries without cooking them--go figure.
I've seen recipes for other frosted fruits, but those usually involve an egg wash to adhere the sugar.
This recipe uses a sugar syrup, and two types of sugar for coating.
Looks like a keeper.