Publisher Photo
Publisher Photo
Decorating is made easy when cranberries dress up a simply frosted cake. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + standing

Ingredients

  • 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

Directions

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

  • 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
  1. In a large bowl, mix water and egg substitute. Add cranberries; toss to coat. Place cranberries on a baking pan; sprinkle with sugars.
  2. 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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