25 Nov Sugared Grapes, Rosemary, Cranberries Recipe
Posted at 16:10h on 25 Nov in Recipes, Shindig Recipes
Enjoy a sparkly, tart holiday favorite.
2 lbs seedless red or green grapes, cut into 2-4” clusters
1/3 cup egg whites, about 2 eggs (raw egg whites are not edible)
5 drops (scant 1/8 tsp) fresh lemon juice
2 cups granulated or superfine sugar
Whisk the egg whites with the lemon juice in a large bowl until frothy. Hold one grape cluster by the stem and brush lightly with egg whites. Transfer to a rack set over wax paper, and then sprinkle with sugar. Using fingers, turn cluster to lightly coat. Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry uncovered at room temperature, about 2 hours. Makes 10-20 clusters.
Note: These are for garnish only.