Friday, December 17, 2010

Happy Holidays to You!

Thank you so much to everyone who participated in our 12 Days of Bookmas Giveaway. It was fun for us and hopefully fun for you.

Now to announce the final winner in this contest. Yesterday’s question, posted by Kim, was: What books will her son Nicky be getting for Christmas?

And the answer is The Magic Tree House series by Mary Pope Osborne and Stuart Little by E. B. White.

Congratulations to LisaRealWriter. Please email your contact information to and we’ll get your prize out immediately.

As I'm sure many of you have figured out by now, one of the reasons for doing the Bookmas Giveaway was to help promote our clients in a new and fun way. So I'm curious . . . did it work? Did any of you discover a new author along the way? And to continue in the spirit of the holiday, we will randomly choose one more winner from the comments to receive advanced review copies of Curiosity Thrilled the Cat by Sofie Kelly and A Crafty Killing by Lorraine Bartlett.

With that, I'm ending the year for BookEnds. Today we’re celebrating what’s been a phenomenal year. We couldn’t be more proud of our books and our authors, and we’ll be toasting all of you and your past and future successes at today’s holiday luncheon.

This will be the last blog post for 2010 (unless I suddenly find inspiration over the long holiday break). BookEnds will be closed until January 3, when we return refreshed, rejuvenated, and hungry for big sales and exciting new books.

My plan is to snack on these little treats while catching up on submissions and reading all sorts of published books.


Sugared Cranberries

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a 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 and mix gently. Pour mixture into a bowl. Cover and refrigerate overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a paper or ziplock bag. Add the cranberries, and gently shake to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry (about 1 hour).

Store in an airtight container in a cool place for up to a week.

Note: The reserved steeping liquid is a fabulous addition to almost any holiday drink. Consider adding it to warm apple cider, vodka for a cranberry martini, or orange juice for a morning pick-me-up.