Reviewed: Dec. 3, 2009

We used these for the centerpiece decorations for my daughter's wedding Nov 28 in Williamsburg, VA. The wedding color was red and the cranberries fit Colonial Williamsburg's Christmas style of decorating with fruit. We used pillar candles in hurricane vases and surrounded the candles with the frosted cranberries. They were very easy to make, inexpensive, and made a classy and unusual centerpiece. Even with the sugar they're a bit tart, but many people loved eating the extra frosted cranberries. I found that the amount of water and egg white would cover 4-5 C of berries. To better control the amount of sugar frosting - roll the cranberries in enough sugar to glaze and let dry for an hour, then sprinkle more sugar on top to get the amount of frosting you want.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tricia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2009

Easy and delicious. My 9 year old prepared these. We used corn syrup. Some tasted very much like grapes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2009

These make a beautiful garnish for a holiday dessert, or even to be eaten plain. Using the recipe directions they don't take any time at all to make, although they do require drying time. I found I couldn't resist grabbing a few every time I'd pass the counter where they were drying. They are delicious, with the sweet/tart combination and the crunch of the sugar coating.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2009

Just beautiful and delicious! Kind of like a "fresh" sour patch kid! I used 1 tbsp. of light corn syrup in place of the egg because my daughter is allergic to eggs. It was a bit messy and time consuming but so easy for such a pretty and tasty result! I served mine in a crystal bowl and they looked gorgeous. A lot of guests at my in-laws' were a bit too nervous to try them (which is true for everything different at my in-laws'!!) but I sure loved them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Momma Bean

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2009

Absolutely delicious. My cranberries are extremely tart, and with the sugar they taste almost like sweet and sour candies, which I love. Delish! I took the lazy way out, and mixed the cranberries with the egg and water in a bowl, then drained and mixed the sugar in the bowl with the cranberries. The sugar bunches up a bit that way but they are still pretty and taste great. thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2009

I thought they were a little tart but people loved them at our Family Thanksgiving yesterday. They are beautiful and very festive. I used corn syrup because I didn't have any pasturized egg whites. Next time I'll try to find the egg whites. Also, this would be delicious combined with some candied orange peels mixed in. Love it - thank you for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CATBIRD45

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2009

Beautiful and delicious! I used 1/2 tablespoon water mixed with 1/2 tablespoon corn syrup in place of the egg whites. Also, I used my food processor to make superfine sugar. Just pulse the 1 cup of sugar about 10-15 times.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2009

These are awesome! Tart and sweet...yum... I used them to decorate around my pumkin cake II from this site. Beautiful presentation for thanksgiving. Will make again. Thank you! Note: be sure to make them a day ahead as they need time to dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Littlepammie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

I must start off saying that I love cranberry anything. So I knew I would love these. So I went out n bought my bag of cranberries and tried one (knowing that they were bitter, but figuring I wouldn't hate them plain). I was wrong! I tried one andwas petrified to take the time to make these!!! But I did anyways and am I glad I did!!! What a difference it makes! They are absolutely delicious!!! The ONLY reason why I did not give them 5 stars is only because of the amount of time they took to make just a small amount. I took the advice of others and dipped them in corn syrup first then the sugar. They are beautiful in a small glass bowl, but they took me about an hour to make a half of a bag! They are so yummy tho and I can't wait to take them to my parents house tomorrow for Thanksgiving!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ksmylee67

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

These are so good. I made them last night and I keep grabbing a couple to nibble on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

Easy to make and yummy to eat!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blackcatjen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

I LOVE Frosting fruits--grapes, etc. are great using this recipe, too. Just a suggestion, if you want to make it a bit more "decadent". I like to replace the water with brandy, cognac, grand marnier, chambord, etc. Make sure it's chilled first, though. It really adds an expensive taste and presentation to frosted fruits--and is especially nice with frosted grapes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Celiac_family_mom

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

I have been making these for many years, althought my recipe is different and does not call for an "egg". These little gems are addicting!! 2 cups granulated sugar 2 cups water 2 cups fresh cranberries 3/4 cup superfine sugar. boil 2 cups water and sugar until dissolved and soak cranberries for 24 hours. Drain (can reserve sugar water for later use in drinks, roll in superfine (I use regalar) sugar, let dry.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SoccermomMI

Cooking Level: Expert

Living In: Troy, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2009

What a burst of flavor! So simple to make and a beautiful presentation. Using lovestohost suggestion, I replaced the egg white with light karo and water, mixing it in a bowl and coating the berries all at once by tossing with a spoon. Then I dropped them one by one into a zip lock bag with sugar, gently shaking the bag as I dropped. I poured them onto a cookie sheet to dry. It only took minutes to prepare. Thank you for sharing such a beautiful treat!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

HELPFUL HINT** Fine or Berry sugar will work best with coating the berries fully. :-) Great Idea! They are amazingly tasty ! You can use this same idea to coat edible flower's (very pretty on pansies), blueberries, rasberries and blackberries are some of my fav's.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TesseraJackson

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Port Alberni, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2009

I used blueberries instead and they were amazing! They practically melt in your mouth. I used them to top a cake and they looked beautiful as well. To make the prep clean and easy I placed the berries in a large ziplock bag. Then I poured the egg white mixture into the bag and shook everything gently. Then I poured the berries/egg whites into a strainer. Then I put the sugar in another big baggie and added the strained berries. I shook this bag gently and then poured the sugared berries back into the strainer and sifted the extra sugar out before placing the berries on a parchment lined cookie sheet.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

Delicious and easy. I brought these to a holiday party and everyone raved. A little more time consuming than I expected as I did about 1-2 lbs of Cranberries, however very pretty in a trifle dish as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

Personally, I LOVED these! Funny how many people just don't like cranberries! I will most certainly make again but in a smaller quantity for myself. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

I made these on thanksgiving because it was on the homepage as a favorite photo, they were so pretty I just had to try it. They were very easy to make ONCE I realized the trick to coating them: (sorry if this was obvious to you, maybe i'm just slow) Don't roll them around in the sugar with your fingers just drop a couple in the plate with the sugar and gently shake the plate in circular motions, the cranberries will roll around and coat themselves. Once I figured this out I was able to coat the whole bag quickly. As for the taste, the first one is not so good, but after your mouth gets used to the sourness, by the 2nd or 3rd one, you won't be able to stop eating them! And they are absolutely BEAUTIFUL!! Just drop a couple on top to instantly make any dessert seem fancy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ICIBIU

Cooking Level: Intermediate

Home Town: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

After buying a bag of cranberries for the first time, I popped one in my mouth and was horrified at what I tasted! I must quickly find a way to eat these that won't make me gag! Lo and behold, here we are. I followed other people's suggestions and used corn syrup in place of the egg. Delicious! I gave some to my friend who was reluctant (apparently she had the same thought about cranberries as I did), and we ended up sitting around munching on them, and before we knew it, the whole batch was gone!

Was this review helpful? [ YES ]
2 users found this review helpful