Frosted Cranberries
Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.
Ingredients
- 2 Tbsp Water
- 1 Tbsp Pasteurized Egg White
- 12 Ounces Fresh Cranberries
- 1 Cup White Sugar
Instructions
- Rinse cranberries well and drain to remove excess water.
- In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture.
- Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. If necessary, sprinkle on more sugar to cover "bald" spots. Dry cranberries at room temperature for 2 hours.
- Use as garnishes for desserts, or eat them plain.
Notes
The cranberries used must be fresh, not frozen. Corn syrup can be substituted instead of pasteurized egg whites, however, if you use corn syrup, you will want to store your berries in a container exposed to the air (without a lid or covering) - otherwise they may become gooey and loose their crunch.