"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
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pasteurized egg white or liquid egg substitute
1 (12 ounce) package
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.
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!
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.
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.
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!
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!
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. 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
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