Klyukva S Sakharom (Frosted Cranberries)


  • 1 pound bag of fresh cranberries
  • 1 egg white
  • 1½ cups sugar
  • 2-foot long piece of wax paper


  1. Preheat the oven to 150°F (lowest setting possible).
  2. Beat the egg white with an electric mixer or wire whisk until foamy but not stiff.
  3. Rinse the cranberries in a colander, discarding any shriveled or spoiled berries.
  4. Pour the cranberries into the egg white, stirring gently until the berries are all completely coated.
  5. Measure the sugar into another large bowl. Add the cranberries, and toss until the berries are completely covered with sugar.
  6. Spread the cranberries on a shallow baking pan, such as a cookie sheet, with edges.
  7. Bake for about 12 minutes until the sugar has melted.
  8. Spread a 2-foot long piece of wax paper out on the counter or table.
  9. Spread the cranberries out on the paper, separating them, to dry.
  10. Leave them undisturbed overnight. The frosted cranberries will keep in an airtight container or plastic bag for 2 weeks.
Historically, when guests first arrived at a Russian home, the hostess welcomed them with a loaf of bread and a small amount of salt. The guest was expected to take a piece of the bread, dip it in the salt, and eat it. This explains the Russian word for hospitality, khlebosol'stvo khleb "bread" and sol "salt"). The hostess sits at the head of the table with the most respected guest at her right. Her husband sits where he wants to sit.


No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + '.disqus.com/embed.js'; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();