Frosted Cranberries

Frosted Cranberries

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."

Ingredients 2 h 5 m {{adjustedServings}} servings 39 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Ready In

  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.
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Reviews 101

  1. 120 Ratings


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.

Jen P.

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.

Nancy Liedel

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.