Prep: 5 mins
Additional: 2 hrs
Total: 2 hrs 5 mins
Yield: 24 servings
2 tablespoons water
1 tablespoon pasteurized egg white or liquid egg substitute
1 (12 ounces) package of fresh cranberries
1 cup white sugar
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.
Per Serving: 39 calories; protein 0.1g; carbohydrates 10g; sodium 1.5mg.