1 egg white

½ cup (55 g) fresh cranberries

Sugar, for coating

In a bowl, lightly whisk the egg white. Place the sugar in a second bowl.

With a small pastry brush, cover the cranberries one at a time with the egg white, letting the excess drip off. Roll each one in the sugar to coat well and place on a parchment-lined baking sheet.

Let dry for 12 hours at room temperature in a dry spot. The frosted cranberries will keep in an airtight container at room temperature for a few days.

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