Frosted Cranberries

Frosted Cranberries

101
KF1065 0

"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."
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Ingredients

2 h 5 m servings 39 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Reviews

101
  1. 120 Ratings

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Most helpful positive review

While I know that pastuerized whites are safe ;o) I chose to go w/ light corn syrup. I only used a couple of tbp for a light coating (just roll the cranberries in it as you would the sugar but l...

Most helpful critical review

With the use of raw egg this can/could get people ill with samonilla. Another alternative is to use unflavored gelatin in a small amount of water. Simply dip the cranberries into the this mixt...

While I know that pastuerized whites are safe ;o) I chose to go w/ light corn syrup. I only used a couple of tbp for a light coating (just roll the cranberries in it as you would the sugar but l...

This recipe is awesome! I am putting together little "Baskets of Plenty" for co-workers for Thanksgiving. I needed one little extra thing to add, and I stumbled across this recipe. It's easy, in...

These are delightful. I noticed one reviewer gave it only one star because of the use of egg whites. The recipe specifically calls for pasteurized egg whites, which can be found in stores. There...

This is my favorite kind of recipe -- simple to make and yet very impressive looking! I made these to decorate a cranberry-orange cheesecake for a potluck, and everyone thought it had come from...

With the use of raw egg this can/could get people ill with samonilla. Another alternative is to use unflavored gelatin in a small amount of water. Simply dip the cranberries into the this mixt...

These were easy and delicious! Helpful hints: used All Whites eggwhites with water to coat cranberries. Drain off liquid and pour onto baking pan coated with sugar. Shake pan back and forth to c...

I used corn syrup instead of egg. They are beautiful. I filled a vase with them and put a candle in it for a cheap and pretty centerpiece.

This was AWESOME! I made it tonight for Thanksgiving tomorrow. I was a little afraid to try them, even though they looked yummy, but I love them! Tangy and sweet. I recommend them to anyone. Sup...

I used light corn syrup as suggested by a few other reviewers, and they turned out great. I think it would be easier to put the sugar in a bowl to coat them, and then lay them out on waxed pape...