Cranberry Frosting

Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup fresh cranberries
  • cup water
  • cups sugar
  • 2 egg whites
  • Dash of salt
  • ½ teaspoon vanilla extract


    1. Place the cranberries and water in a small saucepan. Cook for three or four minutes, until the skins pop. Cool.

    2. Turn the cranberries, sugar, egg whites and salt into the top part of a double boiler over boiling water. Beat for seven or eight minutes, or until the frosting thickens and holds its shape. Remove from the heat.

    3. Add the vanilla and continue to beat until the frosting is stiff enough to spread.

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