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Chudda's Cuisine/Lounge
Dec 10, 2015
17 Comments

CANDIED CRANBERRY AND BRUSSELS SPROUTS PETAL SALAD

Candied cranberry and brussels sprouts petal salad is light, beautiful and delicious. It’s a perfect start for any holiday party. The combination of the tender but still crunchy brussels sprouts with these festive little cranberrie baubles that are tart and sweet makes the perfect combination.

CANDIED CRANBERRY AND BRUSSELS SPROUTS PETAL SALAD

Besides being delicious and so light this brussels sprout salad is completely different from the “standard” holiday salad where they are roasted with  bacon and veggies. Don’t take me wrong WE LOVE it, Marilyn makes it all the time, but it’s a nice switch to have them in a different way.

Marilyn used to make this salad all the time while she was working in the restaurant. We changed it a little bit and added the  pickled andcandied cranberries which are sweet and sour at the same time.

To “make” the petals isn’t hard, it just take time. This method separates the leaves of the brussel sprouts, to resemble flower petals.

CANDIED CRANBERRY AND BRUSSELS SPROUTS PETAL SALAD

Quickly blanch the brussels sprouts in boiling, salted water to tenderize the leaves .  This will also  bring out their flavor, but you still want them crunchy. Yummy!

Regarding the candied cranberries we first pickled them (overnight) to tenderize them and make them less bitter. Also, we made a simple syrup and dip the cranberries into and roll in pure cane sugar. The only way you can stick the sugar onto the cranberries.

To go along with this salad serve a nice sparkling wine!! It’s a perfect combination!

Did you read “The Science Behind Baking Your Ideal Chocolate Chip Cookie“? You can never try too many cookies in my opinion.

CANDY CRANBERRY BRUSSELS SPROUTS PETAL SALAD
 
Ingredients
  • Salad
  • 1-2 lbs.Brussels sprouts
  • 1 bag fresh cranberries
  • Chestnuts, roasted and roughly chopped
  • Lemon Vinaigrette Dressing
  • 1 T. minced shallots
  • 1 tsp. dijon mustard
  • 2 T. fresh lemon juice
  • 1 T. champagne vinegar
  • 1 T. honey
  • ½-1 c.extra virgin olive oil
  • kosher salt and pepper
  • Pickled Cranberries
  • 1½ c. sugar
  • 1½ c. apple cider vinegar
  • ½ c. apple cider
  • ½ c. water
  • 5 whole cloves
  • ¼ tsp. juniper berries
  • ¼ tsp. allspice berries
  • ¼ tsp. peppercorns
  • 1 cinnamon stick
  • 1 tsp. peeled and chopped fresh ginger
  • Sugar Coated Cranberries
  • 2 cups sugar, divided
  • 1 bag fresh cranberries or 1 recipe pickled cranberries
Instructions
  1. Preheat a pot of boiling, salted water, enough to cover the brussel sprout leaves.
  2. Cut the bottom from the brussels sprout and separate the large green outer leaves from yellow cores.
  3. Put leaves into boiling water for 15-20 seconds.
  4. Immediately remove leaves with a spoon and immerse in ice water.
  5. Place leaves on paper towel and make sure to dry well.
  6. Pour dressing over leaves.
  7. Add the chestnuts and the cranberries.
  8. Lemon Vinaigrette Dressing
  9. Place shallots, dijon, lemon juice, champagne vinegar, honey, salt and pepper in a small bowl and whisk to combine. Slowly drizzle in olive oil until emulsified.
  10. Adjust seasoning.
  11. Pickled Cranberries
  12. Place cranberries in a large heatproof bowl.
  13. In a saucepan over medium high heat combine the sugar, apple cider vinegar, apple cider, water, cloves, juniper, allspice, peppercorns, cinnamon stick and ginger.
  14. Bring to a boil and stir to dissolve the sugar.
  15. Pour liquid over cranberries and stir to combine.
  16. Let sit overnight in the refrigerator until cold.
  17. You can place a small plate on top to keep them submerged in the pickling liquid.
  18. When ready to sugar coat, remove cranberries from the pickling liquid and let dry on a wire rack or gently dry with a paper towel.
  19. Sugar Coated Cranberries
  20. Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 3 minutes. (Simple Syrup)
  21. Stir in warm simple syrup cranberries until well coated.
  22. Drain in a colander and reserve the liquid.
  23. The leftover syrup can be used to sweeten any drink.
  24. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
  25. Working in batches (to not clump), roll cranberries in remaining 1½ cups sugar until well coated.
  26. Use sugar that is chunky in texture so that you can see it sparkle.
  27. Could be Organic cane sugar or Turbinado.
  28. Let dry for at least 1 hour.

CANDIED CRANBERRY AND BRUSSELS SPROUTS PETAL SALADCandied cranberry and brussels sprouts petal salad

Beijos e Tchau!

Ludmilla Ramos and Marilyn Chudda
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17 comentários
  1. Amanda - 10/12/2015 - 13h47

    What a beautiful dish. I am not usually a fan of brussels sprouts, but I am going to have to try this!

  2. Chrissa - Physical Kitchness - 10/12/2015 - 14h22

    MMMMMM! Candy coated cranberries?! I could eat those all day long. This salad look extra extra nummy!

  3. Katarzyna - 10/12/2015 - 15h13

    This looks amazing! I have to try this recipe! 😀

  4. Sola - 10/12/2015 - 18h41

    Omg this is such a beautiful dish!

  5. Thalia @ butter and brioche - 10/12/2015 - 19h21

    Cool way to use cranberries.. never tried using them candied or in a salad before. Lovely!

  6. Heather with WELLFITandFED - 10/12/2015 - 21h02

    THose look so delicious. I love Brussels sprout anything so this ill definitely get made at our house!

  7. Willow - 10/12/2015 - 21h29

    Not only is this salad beautiful, but it sounds fabulous too! Definitely time to try a new brussel sprouts recipe!

  8. Sarah - 11/12/2015 - 03h14

    I love brussels sprouts, and those candied cranberries are so pretty with the green!

  9. Christine | Vermilion Roots - 11/12/2015 - 03h48

    This recipe looks so festive it belongs at a party! What a great way to eat brussels sprouts. 🙂

  10. Rachel - 11/12/2015 - 05h34

    Wow, never seen brussels styled this way, gorgeous!

  11. Elyse Shockley - 11/12/2015 - 15h36

    LOVE LOVE LOVE this recipe! Brussels are my absolute fave!! :))

  12. Mark, CompassandFork - 11/12/2015 - 21h43

    Brussell sprouts don’t get enough love in my opinion, and so good for you. I love the idea of this dish. Nice combination of colors and textures.

  13. Levan - 12/12/2015 - 02h34

    That candied cranberry looks DIVINE! How can something so simple make me want to eat them so much, haha!
    Thanks for sharing!

  14. Alicia Michelle - 12/12/2015 - 15h54

    This looks so delicious and the steps are very simple I’m definitely going to give it a try

  15. Gloria @ Homemade & Yummy - 12/12/2015 - 18h03

    What a pretty festive salad…love the combination of flavours. Putting it on my “must try” list.

  16. Abigail Raines - 13/12/2015 - 01h37

    Wow! This is one absolutely creative and beautiful salad not to mention so very tasty, too! I love everything about it! Yum!

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