Frosted Cranberries

Good.

Everyone loved them! The best way to eat cranberries! I put them in a martini glass and it was beautiful!

These are so easy to do and are so pretty–perfect snack to have out when company is over. These are always a hit!

This is a fabulous mix of sweet and tart! The cranberries really shine in this recipe. I did NOT use egg whites. They are not required for this recipe and you don’t need to use them. The sugar adheres nicely to the cranberries using just water. Eliminating the egg altogether is great for people who have an egg allergy or are vegan. I simply rinsed the cranberries with tap water, drained, and rolled on a baking sheet with granulated organic, unrefined, evaporated cane juice. Very good and also very nutritious. Happy ThanksLiving!

Wanting to try this recipe for years I finally have. I wasn’t sure how to rate them. For garnishing they were a solid 5+. I put part of the sugar in a foil pie pan and swirled them around and it couldn’t have been easier. I removed them with a slotted spoon to a piece of parchment paper. I continued adding more sugar and more cranberries. They were beautiful! When they dried, I promptly popped one in my mouth and thought, oh oh! Although they were sweet & tangy at the same time, I didn’t like biting into all the hardened sugar. They just weren’t my cup of tea to snack on. I will continue to make and decorate with them, but I prefer not to eat them. I guess it’s just me, ha ha.

This is an AWESOME recipe! Just what I needed to decorate my Thanksgiving pies – with extras left over to munch on. The recipe is perfect as is – can’t wait for the reviews at dinner tonight. Thanks for sharing!

I loved making these “snow” berries! Beautiful, easy snack you can make the day before. Set out a bowl before dinner, use on your pies for dessert and hopefully there will be some left over for snacking the next day. I recommend letting them sit out overnight to ensure the sugar is dry. After two hours there was still an adequate amount of sugar flaking off the berries, so I covered them with a clean dry towel and let them dry another eight hours. Another tip: make a double batch. You’ll eat half before they ever reach a destination.

Made this as directed and it turned out great!! You can buy pasteurized Pete & Gerry’s egg whites by the eggs in the grocery store. Use a slotted spoon to pull the cranberries out of the egg white and water mixture to keep them from clumping and keep some sugar to the side to sprinkle over top where they may stay bare. Thanks for sharing!!

OMG!!! The frosted cranberries made my “Cranberry Lime Splash” cake Picture Perfect. Did I forget to mention SCRUMPTIOUS???? I used meringue powder in place of egg whites and Cranberry Splash soda instead of water. Gotta go eat some now.

I used a tablespoon of light corn syrup. Worked great! YUMMY!!

I substituted powdered sugar which formed a nice crust.

These were so easy to make & looked absolutely beautiful on top of the pumpkin/coconut/pecan cake with cream cheese icing. My 3-year-olds actually ate them by themselves.

I found this recipe when I was looking for something to take to a white elephant Christmas party! Easy, and adorable! I even won a prize for bringing it! This is my “go to” recipe for all Christmas potluck gatherings!!

Since I found this recipe a few years ago, I have made them every year for Thanksgiving and Christmas. All my friends are hooked on them too. I found that a little bit of unflavored gelatin mixed with water works very well in place of the eggs or corn syrup. I put a small amount of sugar in a pie plate and roll a few cranberries around, then dump them onto a large waxed-paper lined cookie sheet to dry. Once they are all rolled, I use a sifter and sprinkle the tops with a little more sugar. The leftover used sugar can be sifted and used to fluff the bottom of a glass bowl/jar for displaying the cranberries. Also, try sugared mint leaves to tuck into the cranberry display.Very festive and tasty!

At first I did not really love them, but then they kind of grew on me and were really good. Even the kids loved them. I did not find them hard to roll at all. I used 1 T Karo and 1 T water. They reminded me of those sour sweet candies the kids eat.

This technique also works on other fruits like grapes. Beautiful results. Don’t be afraid of the egg whites. If you handle your food properly and use pasteurized egg whites, you shouldn’t have any problem.

I LOVED these. Such a great idea. I have some tips. The egg whites were essential to use as glue. It firmly cements the sugar on and crystallizes the whole thing. I don’t think corn syrup would have produced as good results. I used EGG WHITE POWDER dissolved in water. No salmonella to worry about. Then I found that the sugar gets ruined quickly because the excess binder (egg whites) gunk it up and it’s unusable for the intended purpose. So that’s what I only used a small amount of sugar at a time in a shallow bowl. I found that dropping the egg white drenched cranberries from high into the sugar cut back on uneven globs of sugar becoming attached. Then I rolled it around and I used them to garnish cranberry cocktails, cranberry mousse, and to put out at dessert just as they are. They’re addictive to snack on.

lets just say I can’t stop eating them,I’m taking them to my sister’s for Thanksgiving if they make it there.they turned out great and I went right by the recipe..love them and I will make them for Christmas.Thank you so much for the great treat.

Yummy snack food.

These are so pretty! I made them for decoration but they are so good they ended up being eaten.

Unbelievably simple. Got rave (and I mean RAVE) reviews for these. I almost didn’t want to admit how easy they were to make! These will be a regular holiday treat in our house.