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!!!!

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Reviewer:

ksmylee67

Reviewed: Nov. 25, 2009

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

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

Reviewed: Nov. 25, 2009

Easy to make and yummy to eat!!

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Reviewer:

blackcatjen

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.

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Reviewer:

Celiac_family_mom

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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.

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Reviewer:

SoccermomMI

Cooking Level: Expert

Living In: Troy, Michigan, USA

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!

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Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

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

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.

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Reviewer:

TesseraJackson

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Port Alberni, British Columbia, Canada

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.

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Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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.

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Reviewer:

lauren11

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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.

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