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Glazed Cranberries


  • 1 egg white
  • 1/2 tsp. water
  • 1 cup fresh whole cranberries
  • 1 cup granulated sugar


Prepare a baking sheet by lining it with aluminum foil. Place the sugar in a shallow bowl and set aside.


Place the egg white and water in a small bowl and whisk until foamy.

Working with a handful of cranberries at a time, dunk them in the egg white mixture until they're entirely coated. Roll the wet cranberries in the sugar, then place them on the prepared baking sheet. Repeat with remaining cranberries. Try to remove any large sugar clumps while they're still wet, as they will harden and dry onto the cranberries.

Allow the berries to dry at room temperature, several hours or overnight. Store the berries in an airtight Tupperware container in the refrigerator. Properly stored, they will keep for several days.

By Jodi from Aurora, CO

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