- 2 tablespoons water
- 1 tablespoon egg substitute
- 1 package (12 ounces) fresh or frozen cranberries
- 1/2 cup coarse sugar
- 1/2 cup superfine sugar
- In a large bowl, mix water and egg substitute. Add cranberries; toss to coat. Place cranberries on a baking pan; sprinkle with sugars.
- Transfer cranberries to a wire rack; let stand at room temperature 2 hours or until dry. Use to decorate a cake, pie or other dessert. Yield: 3 cups.
Originally published as Sugared Cranberries in Taste of Home October/November 2012, p84
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