These frosted cranberries are so festive and pretty to look at, but they are also delicious – the perfect combination of tart and sweet. Once you start munching you won’t be able to stop!
Recipe source here; Image source here
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.
Just giving an update on this recipe. Lately I have been using meringue powder and water to make my frosted cranberries. Works great and no worries about raw egg white.