This recipe comes from a friend here in San Antonio – Annice Hill. She is an amazing cook and and was so sweet to share this with me. It’s perfect for the holidays and my in-laws have lovingly named these ‘Crackberries’ because of how addictive they are. The cardamom adds a slight spice which I really like. Though a little labor intensive, they are well worth the effort. Annice likes to display them in a clear glass or crystal bowl or a compote. No refrigeration required.
Sparkling Cardamom Spiced Cranberries
- 1 bag fresh cranberries
- 1/4 tsp ground cardamom
- 1 egg white
- 1 tsp water
- 1/2 cup granulated sugar
Thoroughly wash and dry the cranberries.
- Whisk 1 egg white, 1 tsp water and 1/4 tsp ground cardamom.
- Toss the cranberries in the egg white mixture to coat.
- Roll each cranberry individually in the sugar.*
- Place on wax paper to set overnight or for 6 hrs.
*I like to keep some fresh sugar on the side because after about 1/2 of the cranberries are rolled, the sugar tends to clump.