Crystallized cranberries and kumquats are easy to make and so much fun for decorating drinks or desserts over the holidays. I used them to decorate a cranberry upside down cake and Indian Spiced Brittle (recipe will be along soon). If you slice one end of the fruit, it can be hooked on the rim of a cocktail glass. Kumquatinis anyone? An added perk of crystallized fruit is that they are 100% edible and 100% delicious.
The cranberries would be an awesome garnish for a cranberry raspberry flirtini. If you are squeamish about using raw egg whites, as this recipe isn’t cooked, then you can used pasteurized egg whites (available at most grocery stores). I will say that in over 25 years of making these, there have been no reports of illness.
1 egg white
1 to 2 cups Bakers Sugar (aka Superfine Sugar)
1 Package Fresh Cranberries
1 Package Kumquats
Place the egg white into a small bowl and whip them lightly with a fork. Have a cup of the super fine sugar ready in another shallow bowl. Make sure the cranberries are lightly coated with egg whites. With a fork, lift one cranberry up and allow for some of the egg white to drip off.
Gently place the fruit into the sugar. You can place a few into the bowl, but don’t crowd them. Gently shake the fruits around in the sugar until they are coated in the sugar. With a clean fork, remove them into a clean, parchment lined container and allow them to set for a few hours or overnight. Continue with the reamining fruit. If the sugar starts to get lumpy, throw it out and start with some new sugar.