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Frosted Cranberries

cranberries, sugar, egg

Frosted Cranberries -


2 tablespoons water
1 tablespoon pasteurized egg white or liquid egg substitute
1 (12 ounce) package 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.

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