Sugared Cranberries

This is my favorite recipe for the holiday season. They are beautiful, and always a hit with the adults and kids. Enjoy!

Yield: 9 servings
Ingredients
* 2 cups granulated sugar
* 2 cups water
* 2 cups fresh cranberries
* 3/4 cup superfine (bakers) sugar

Preparation
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Traditional Spanish Paella

Yield: 8 servings
Ingredients
Herb Blend:
* 1 cup chopped fresh parsley
* 1/4 cup fresh lemon juice
* 1 tablespoon olive oil
* 2 large garlic cloves, minced
Paella:
* 1 cup water
* 1 teaspoon saffron threads
* 3 (16-ounce) cans chicken broth
* 8 unpeeled jumbo shrimp (about 1/2 pound)
* 1 tablespoon olive oil
* 4 skinned, boned chicken thighs, cut in half
* 2 links Spanish chorizo sausage or turkey kielbasa, cut into 1/2-inch slices
* 2 cups finely chopped onion
* 1 cup finely chopped red bell pepper
* 1 cup canned diced tomatoes, undrained
* 1 teaspoon sweet paprika
* 3 large garlic cloves, minced
* 3 cups uncooked Arborio rice
* 1 cup frozen green peas
* 1/4 cup fresh lemon juice
* Lemon wedges (optional)

Preparation
To prepare the herb blend, combine the first 4 ingredients, and set aside.

To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 15 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.