Candied Cranberry Snowballs
Candied cranberry snowballs are fresh cranberries coated egg white, dipped in powdered sugar, and baked to create sugary snowballs bursting with tangy juice. Once you bite into these delectable treats you will be surprised with a bright pop of flavor hidden away within the sweet snowy shell. Serve candies in a bowl for any holiday get together or use them to garnish desserts.
Ingredients
- 12 oz Fresh cranberries
- 3 tbsp pasteurized egg whites
- 4 cups powdered sugar
Instructions
- Preheat the oven to 200℉. Thoroughly rinse the cranberries and pat them dry with a towel. Pick out any squashy or bad berries. Set aside. In a medium sized mixing bowl, whisk the egg whites til frothy and foamy. This takes about one minute. Pour in the cranberries and mix to coat all the berries in the egg whites.
- Pour 2 cups of powdered sugar into a gallon ziploc bag. Carefully transfer half of the cranberries into the powdered sugar using a slotted spoon or strainer. Avoid adding as much egg white as possible into the powdered sugar. If there is too much liquid, the powdered sugar will get too wet and won't stick. Gently shake that bag until the cranberries are thoroughly coated in sugar. Transfer the cranberries onto a baking sheet. Repeat with the remaining cranberries and two cups of powdered sugar. Sift any remaining powdered sugar over the cranberries on the baking sheet. Arrange in a single layer. Try not to have the berries touching each other.
- Place the cranberries on the middle rack and bake for about 15-20 minutes. Keep the oven door closed, turn off the oven, and let the candies cool down for 45 minutes-1 hour.
- Use a slotted spoon or strainer to gently spoon the candied cranberry snowballs into a serving dish. Store in the refrigerator until ready to enjoy!
