This is a wonderful holiday treat - both sweet and tart. The recipe comes from a friend, and I think of her every time I make these. You can also add pecans or other nuts - just use more egg white and sugar mix.
1 12 oz. bag whole cranberries
1 1/2 cup sugar
1 egg white
1 teaspoon ground cardamom
1 Sort through the berries and remove soft ones. Rinse if desired, and pat dry.
2 Beat egg white in small bowl until soft peaks form.
3 In a pie plate, mix sugar and cardamom and set aside.
4 Dip cranberries in egg white, then roll in sugar mixture. Place on cookie sheet lined with parchment paper and let dry.