This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2¼ hrs

Frosted Cranberries

Read Reviews (89)

"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." — KF1065

Ingredients Edit and Save

Watch video tips and tricks

Chocolate and Raspberry Mousse

Confetti Fudge Bites

How to Make Peach Melba

Cherry Fold-It-Up Pastry

How to Make Cranberry Sauce

Apple Berry Crisp

Fresh Strawberry Pavlova

PB and J Cupcakes

How to Make Apple Tarte Tatin

All about Eggs

Sugar and Sweeteners

Original recipe makes 24 servings Change Servings

2 tablespoons water
1 tablespoon pasteurized egg white or liquid egg substitute

1 (12 ounce) package fresh cranberries
1 cup white sugar

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 5 mins
READY IN 2 hrs 5 mins

ADVERTISE WITH US

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 lift them out w/ a fork) to avoid excess. I tried using that pretty decorative sparkly sugar, thinking it would be best for this recipe but I was wrong. Hey, it happens! LOL Regular granulated sugar tastes best, looks best & isn't sticky (the sparkly sugar didn't coat completely while the granulated did). I layed them out to dry on a rack over a cookie sheet. They're beautiful! Thanks KF1065! UPDATE---Just wanted to give y'all a heads up not to keep these in an airtight container. (at least ones made using the corn syrup) They lose their frosted sugary coating & get kinda gooey. The ones I left out in bowls are still perfect. My grndkids loved these & insisted on taking some home.

—IMVINTAGE

See full review »

Most Helpful Critical Review

Nov 17, 2006

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 mixture and directly into sugar. Place on prepared surface to dry. These are very edible!

—Lets Get Cookin

See full review »

106 Ratings

See other versions of this recipe!

Nov 19, 2006

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, inexpensive, they look festive & beautiful, and taste great!! A second note on these-- I made my first batch last weekend as a trial batch. I bought fresh cranberries from the produce section and let them chill in the fridge for a couple of hours until I was ready to use them. Had no problems. Right now I am working on my second batch- using the extra bag of cranberries I had stored in the freezer. The package says you can store them in the freezer and not to thaw them before using. Well the cranberries are not looking great right now, the egg & water mixture got frosty and dried a little bit first and now sitting in the sugar the are thawing causing the sugar not to stick as well. I will have to periodicaly turn them over in the sugar to make sure they're covered while they dry. So it's safe to say-- for optimum quality, use only chilled fresh cranberries for this recipe.

—Jen P.

See full review »

Nov 18, 2006

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 is no danger of salmonella with pasteurized egg whites. It deserves four or five stars.

—Nancy Liedel

See full review »

Dec 01, 2006

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 a fancy bakery. I had a hard time finding pasteurized eggs at my grocery store, so I used dried egg white powder (which is pasteurized and guaranteed free of salmonella). Just mix up 2 tsp of egg white powder with 2 tbsp of water and whisk until smooth. This worked great for me!

—MarcieJ

See full review »

Nov 25, 2007

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 cover all in seconds. Air dry. Addictive!

—Cynthia

See full review »

Nov 18, 2007

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.

—HappyMeg

See full review »

Nov 21, 2007

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. Super quick to make and something truly unique :) FYI: You can get the egg whites in a little milk like container with the shelled eggs.

—Hooligan77

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Southwestern Cranberries

Special Frosted Applesauce Cake

Frosted Pecan Bites

Frosted Pecan Bites

Scrumptious Frosted Fudgy Brownies

Frosted Grapes

Frosted Strawberry Shortcake

Frosted Banana Bars

Frosted Strawberries

Justin's Frosted Chocolate Cone Cakes

ADVERTISE WITH US

Nutrition

Calories
39 kcal
2%

Carbohydrates
10 g
3%

Cholesterol
< 1 mg
< 1%

Fat
0 g
< 1%

Fiber
0.6 g
3%

Protein
0.1 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frosted Cranberries

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 39
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol < 1mg < 1 %
Sodium 1mg < 1 %
Potassium 14mg < 1 %
Total Carbohydrates 10g 3 %
Dietary Fiber 0.6g 3 %
Protein 0.1g < 1 %
Sugars 8.9g
Vitamin A < 1 %
Vitamin C 3 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* 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.