Recipe submitted by Jean Foster
With its spicy, herbal, citrusy character, cardamom lends an interesting flavor to the cranberries.
1 package cranberries
1-1/2 cups sugar
1 teaspoon ground cardamom
1 egg white
Pecans or walnuts (optional)
Sort dry cranberries, removing soft ones. Combine sugar and cardamom in a medium-sized bowl.
In another bowl, beat egg white until soft peeks form.
Drop the cranberries into the egg white a few at a time to coat, then remove and drop them into the sugar.
Coat the berries with sugar, and place them on a large cookie sheet to dry. Shake the sheet occasionally to ensure equal drying.
Serve with pecans or walnuts, if desired. Store in an open container, as closing it will cause the crunchy coating to soften.