Ingredients
24
24 servings
- •2 tablespoons water
- •1 tablespoon pasteurized egg white or liquid egg substitute
- •1 (12 ounce) package fresh cranberries
- •1 cup white sugar
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 39
- Carbohydrate: 10g
- Fiber: 1g
- Protein: 0g
- Sugar: 9g
Related Recipes
Cranberry Curd
Cranberry Bars
Jan's Cranberry Curd
Fresh Cranberry Cake
Sugared Cranberries
Orange Cranberry Scones
Delicious Cranberry Sauce
Cranberry Eggnog Scones
Jan's Cranberry Curd
Cranberry Cobbler
Cranberry-Orange Curd Tart
