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Preheat oven to 200º Fahrenheit.
Rinse the cranberries and pat dry with a towel.
Transfer the cranberries to a medium-sized mixing bowl. Set aside.
In a smaller bowl, whisk the egg white until frothy.
Add the whisked egg white to the bowl of cranberries and mix to coat with egg white.
Pour the powdered sugar into a gallon ziplock bag and add the cranberries.
Gently shake the bag until the cranberries are completely covered in sugar.
With a slotted skimmer, gently transfer cranberries to a baking sheet (Try gently shaking the skimmer to allow any extra sugar to fall through the slots before laying berries onto the baking sheet).
Bake cranberries for 5-8 minutes.
Use the skimmer to gently remove the cranberries from the baking sheet to a large sheet of parchment paper.
Allow to cool for 1 hour.
Transfer to a container and store in the refrigerator until ready to enjoy.