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31n a separate bowl, combine powdered sugar and orange zest. Add heavy cream and cranberry water and whisk until the mixture is smooth. 4 If mixture is too thick, add more cranberry juice or cream. If mixture is too thin, add more powdered sugar until your desired consistency is achieved. The mixture should be thick but still pourable, so it drips down the sides of the cake but leaves nice drip lines. 5 Wait until the cake is cooled completely before glazing. This is important, or else the glaze will slide right off. Simply pour the glaze over the top and let it drip down the sides. Top with sugared cranberries. Serve and enjoy! SUGARED CRANBERRIES: 1Create a simple syrup by bringing sugar and water to a simmer over medium-high heat: Stir to dissolve sugar, then remove from heat to cool. 2 Toss the cranberries in the simple syrup to coat, then quickly remove them from the syrup using a slotted spoon. Place cranberries on a wire cooling rack on top of a baking tray to dry for 45-60 minutes, or until cranberries are tacky. Save excess syrup for cocktails or drinks if desired 3 Toss cranberries in granulated sugar, rolling them around until they're covered and sparkly. Now they're ready for use! cuB.com 35
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