By complete coincidence, I happened to make three things that used egg whites in the same fashion last week— candied nuts, sugared rosemary, and sugared cranberries! It was like an accidental crash course in the egg white world, and I learned one thing: egg white adheres sugar so well and so easily it’s ridiculous. I also learned that making sugared cranberries and herbs (or flowers) is way easier than I expected!
Recipe Notes:
- Be sure to use pasteurized egg whites for safety since they won’t be cooked (I’ve used non-pasteurized and I’m still alive, but pasteurized is safer.)
- Use plain white sugar. In the past I’ve tried raw sugar because I always have it on hand, and the granules are too big and heavy to stick!
- Inevitably, the sugar will clump a bit. If you want *perfect* sugar sanded cranberries and herbs, coat in egg white, then coat in sugar in batches, sifting the sugar between each batch.
I also feel like doing the sugaring on a baking sheet or roasting pan could help avoid clumping, but I haven’t tried it yet. - Sugared cranberries are really tasty! I add ground cinnamon to mine, but you could add any spice you like!
Sugared Cranberries Recipe
Sugared Cranberries
Ingredients
- 1.5 cups cranberries rinsed and sorted
- 1/4 cup pasteurized egg white
- 1/2 cup white sugar
- 1/2 tsp ground cinnamon (optional)
Instructions
- Prepare a wire rack or a sheet of parchment on a rimmed baking sheet and set aside.
- In a small bowl, whisk the egg white until lightly frothy. In a separate medium bowl whisk together the sugar and cinnamon (if using.) Add the cranberries to the bowl with the egg whites and toss to coat. Move the cranberries to the bowl with the sugar and gently toss. Transfer to the rack or parchment and leave to dry uncovered at room temperature for two hours. Use as garnish or eat on their own!
Use these sugared cranberries to garnish a cake or a Cool Yule Mule!
