CHOCOLATE COVERED CRANBERRIES
In my quest for cranberry recipes, I came across this little gem. Try it, you'll like it! From the Wisconsin State Cranberry Growers Association. This fits into the Mid West, New England and Canadian regions.
Provided by Sharon123
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Melt chocolate chips and shortening over low heat, stirring frequently until melted.
- Dip cranberries in chocolate with toothpick until coated.
- Place on wax paper.
- Refrigerate until firm.
- Enjoy!
WHITE CHOCOLATE COVERED CRANBERRIES
This recipe is the simplest possible; 2 ingredients. The bitter/tart of the cranberries pairs perfectly with the sweet of the white chocolate. I usually make them for Christmas, but thought I'd post them early for those looking for cranberry recipes. They keep forever in the fridge. Enjoy! NOTE: The photo shown is someone else's...
Provided by Annie D
Categories Other Snacks
Time 1h10m
Number Of Ingredients 2
Steps:
- 1. Wash and thoroughly dry the cranberries.
- 2. Melt and stir white chocolate in microwave or double boiler. Be careful not to get any water in the chocolate.
- 3. Drop berries into melted white chocolate and place individually on a cookie sheet lined with wax paper. Place cookie sheet in refrigerator for one hour or until set. Reheat chocolate if it becomes too thick. Remove from wax paper and store in an airtight container or zipper bag in refrigerator.
DARK CHOCOLATE COVERED CRANBERRIES
Seasonal Favorite - makes about 100 servings. I freeze bags of cranberries to make off season. Picture shows 3 batches in large bowl.
Provided by Anita Schatz
Categories Fruit Desserts
Time 1h
Number Of Ingredients 2
Steps:
- 1. Wash, pick off stems and toss any cranberries that aren't perfect. Dry on kitchen towel or paper towel, using another one to gently rub them around to completely dry them. Chocolate won't stick to wet berries. When berries are room temp and dry. Go to next step.
- 2. Line 2 cookies sheets with edges with plastic wrap, not waxed paper.
- 3. Melt chocolate completely over double boiler.
- 4. Add dry, room temp cranberries to chocolate. Quickly toss them to cover them with chocolate. Drop by 3 covered cranberries each on cookie sheets and refrigerate or put outside in cold temp. until set up. Refrigerate until ready to serve.
- 5. They taste best, stay crisp and pop when you bite them if kept cold, so unless it's the only thing you're serving and it will be eaten quickly, you'll need to either put an ice pack of some kind under the serving bowl or put the bowl inside a slightly larger bowl that has ice cubes in it.
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