cranberry sweet tarts

Here's something quick to make and fun to have around for the holidays.

4 egg whites
1 bag fresh cranberries
1 bag confectioner's sugar

Beat the egg whites until foamy. Pour over cranberries in a bowl and toss until coated. Put the sugar in a large Zip-Lock bag. Two or three berries at a time, shake off the excess egg white and drop in the bag. Shake the bag to coat the berries and then pour them out, with the extra sugar, on a baking sheet and let dry. The sugar will turn crusty. When you bite into them, you get the sweet taste and then the tart. They will keep for several days in a sealed tin or a Zip-Lock bag.

You can read the post that accompanies this recipe here.

Peace,
Milton