Homemade Christmas & Family Ties

I saw an idea similar to the tan burlap silverware holder on etsy, and noticed a few small knit stockings were being used on the holiday table as well and decided to combine the ideas, mostly because I found it appealing to try sewing a burlap stocking, that and I

struggled a bit with the idea of what looks like a nubby sock 

sitting on my plate.

On the Brown Burlap Holder        

 I cut burlap 4" wide and 16- 1/2" long.

I then folded 8-1/2" up, folded 2-1/2" of that down, to creat the front edge and pinned the burlap sides together and stitched along each edge.

I cut a 4" circle of burlap in a 1/2" spiral and twirled it up into a flower.

I glued it inconspicuously to the napkin holder.

On the Green Stocking

I sketched a stocking 10" at the longest section and 4" wide & will add that pattern when I am with my techie later this week.

I cut two burlap stockings out, and pinned them together, folding the top front piece of burlap over by 1-1/2" pinning the sides and then stitching along the edge.

Above is our holiday dessert this year.

Flour-less Chocolate Cake 

(under desserts on this blog)

Topped with Mascarpone Cream 

(Whip 3oz of mascarpone with 3/4-1 cup of whipping cream & 2 Tbsp powdered Sugar)

& Sprinkled with Pomegranates.

Granny smith slices paired with a star of cheese & a trunk of whole dates. Darling snack while your making Christmas Treats.

Sugared Cranberries are a beautiful, slightly healthier gift. They look lovely loaded into a Mason Jar.

Recipes

Sugared Cranberries:

1/4 -1/3 cup of simple syrup

12 oz cranberries

1/4 cup -1/2 cup sugar

1. A 12oz bag of cranberries will have about 4 cups of cranberries. I spread mine on a cookie sheet covered with parchment or a baking mat and check them over, setting the bruised ones aside to add to my compost.

2. Pour them into a small bowl and stir in 1/4 cup - 1/3 cup of warm simple syrup. Making sure your cranberries are well coated.

Lift them back out with a slotted spoon and spread them back out on a cooling rack over your baking sheet, give them about 45 minutes - 1 hr. They will feel tacky.

(If you do not have a cooling rack, line your baking sheet with parchment)

3. If you did not use a cooling rack, toss the cranberries into a fine mesh strainer over your sink to allow any extra syrup to drip off.  Pour them into a plastic container, it may take some looking, but grab the one that's lid wasn't left out in the yard by somebodies child last summer.

4. add 1/4 cup of sugar and the lid and shake vigoursly. This is a great time to sing the beginning of your favorite Christmas Carol.

5. Lift the lid, if you are satisfied with the coating your cranberries have, pour them on a clean piece of parchment or baking sheet, if not coated well enough for your liking try adding a couple more tablespoons of sugar until they are everything you imagine they should be. A taste test is a must!

I have seen these babies coated til they look white, but I am pretty happy with a lighter dusting of sugar.

6. Let dry another 45 min -1 hr. Or until you cannot bear the pressure of not popping them in your mouth. 

They are beautiful on a dessert, in a bowl for snacking, on a cheese plate, or wherever you need a splash of color on your holiday table.

These can be made up a day or two in advance and refrigerated.