There’s a lot of work between now and the new year, much of it food-related of course. I’m a great believer in offsetting work with play, even if not in equal measures, and these sugared cranberries definitely fit my definition of play.
They’re a snap to make and the best tools are a scrupulously-clean pair of hands; they’re a super way to involve the kids. You can eat them or just use them decoratively — I do both — and if they look too frosted or not enough, simply rinse them off and start over.
If you expect to snack on them or if kids, who love sticking their sugary fingers in their mouths, are going to help, do use pasteurized egg whites such as Eggology or a powder such as Deb-El Just Whites, sold in most supermarkets. Otherwise, the white of a whole egg will do.
Grapes can be frosted this way too and one year, when I still believed I had to be Superwoman while working about 50 hours a week, I sugared cranberries, green and red grapes and had them tumbling out of a cornucopia I baked from dough. It was a gorgeous centerpiece everyone loved. I don’t have the cornucopia recipe anymore, but there’s a similar one at the Betty Crocker website if you’d like to give it a try. Have fun!
Ella’s Sugared Cranberries
6 ounces (half a bag) cranberries, rinsed and picked over
1/2 cup (100g) sugar*
1 tsp All Whites egg white powder
1 TB water
OR
1 egg white
*Superfine or castor sugar will give a more refined “frost” than I have here with regular granulated sugar.
Line a rimmed baking sheet with wax paper or parchment. Spread most of the sugar onto the paper and reserve the rest.
In a bowl large enough to hold the cranberries, gently whisk the egg white or whisk together the powder and water until the powder is dissolved. The mixture will be frothy, but you don’t want to beat the white to increase volume.
Add the cranberries and, using your clean hands, toss them with the white until all are coated. Dump everything into a strainer to drain off excess liquid.
Transfer the cranberries to the baking sheet and roll them around in the sugar. Sprinkle reserved sugar onto them for added sparkle.
Leave to dry for 2 – 3 hours. Use immediately or store, refrigerated, in an airtight container for several days.
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{ 2 comments… read them below or add one }
I did something like this once, and it looked fabulous for about 24 hours, but the climate of Vancouver is just too damp. They went from frosted to “vaguely sticky and sitting in a pond of sugar water” in one day.
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Key word: once. I hadn’t thought about humidity but I see how it would do them in. Even when it’s snowing here (when isn’t it?) the air inside is so dry I get static electricity hair where it jumps away from my head and stays there. So attractive…