Red Velvet Cake with Frosted Cranberries

Instructions

1. 1

   In a bowl, lightly whisk the egg white. Place the sugar in a second bowl.

2. 2

   With a small pastry brush, cover the cranberries one at a time with the egg white, letting the excess drip off. Roll each one in the sugar to coat well and place on a parchment-lined baking sheet.

3. 3

   Let dry for 12 hours at room temperature in a dry spot. The frosted cranberries will keep in an airtight container at room temperature for a few days.