Sugared Cranberries

November 7th, 2008 • Related • Filed Under
feature photo

Cranberries are truly beautiful. They are so simple, yet evoke so much meaning and memories. Often times they are overlooked as a Thanksgiving table staple (you know, that dish with the red glob).

When making Cranberry Cornbread Muffins, I was inspired by their distinctive oval shape and shiny garnet red color. They would look beautiful contrasted against dark brown or white my pastry geek mind says to me.

Sugared fruit makes beautiful centerpieces and decorations. It looks especially striking on plums and cherries and it takes very little time.

All you will need is fruit, organic egg whites (if food safety is still a concern to you, use 1 tablespoon powdered egg whites [also known as dried egg whites or meringue powder] mixed with 3 1/2 tablespoons water), and caster/superfine sugar. And maybe a clean paint brush.

Brush the fruit with the egg white (I’ll admit I used my fingers on the smaller cranberries). Gently roll or drop the fruit in a bowl filled with your desired amount of superfine sugar. Sometimes the sugar will dissolve and you will have to coat the fruit with it several times.

To add a little more oompf, perhaps even sexiness, I rolled my cranberries in edible red glitter. Scandalous! These are edible, although I think their purpose is more decorative since cranberries are so tart.

SocialTwist Tell-a-Friend

There Is 1 Response So Far. »

  1. Pingback by Cranberry Corn Muffins : The Pastry Case on 7 November 2008:

    [...] If you find that you haven’t used all of your cranberries up and are at loss with what to do with them, use them to decorate other baked goods. Check it out here. [...]

Post a Response