Thursday, December 20, 2012

Holiday Treat #12: Chocolate Covered Cranberries

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Sometimes during the holidays it's nice to have something a little bit different but still festive.  Dipped fruit is easy to do, but dipped strawberries to me are a summertime treat.  Up the sophistication level and the holiday factor by substituting cranberries or even clementine slices for a holiday treat with familiar holiday flavours.  Dark or milk chocolate work fine, but I like the way white chocolate looks against the red of the cranberries.  For a more adult treat, mix a bit of your favourite liqueur into the chocolate. 


Ingredients

1 bag fresh cranberries, at room temperature and wiped dry
Same amount of chocolate (ex. 12 oz. bag of cranberries, 12 oz. chocolate)
Dash of liqueur (optional)




Directions

1- Line a baking sheet with wax paper.  In a glass bowl, melt the chocolate in the microwave.  Melt in 1 minute intervals, stirring each time.

2- Using a toothpick for dipping, dip individual cranberries in the melted chocolate.  Allow excess to drip and lay on waxed paper to dry.  Repeat.  Place in refrigerator to harden completely, and then store in the fridge until ready to eat.

It is very important that the cranberries be both room temperature and dry.  Cold cranberries will cause the chocolate to harden too quickly, making it difficult to finish a batch.  Wet cranberries will make the chocolate slide right off. 

The sweetness of the chocolate takes the edge off the tartness of the cranberry.  These are addictive, but really very pretty to serve and would make a great cake topping. 

1 comment :

  1. Lovely treat and I like that it can be easily adapted for both children and adults.

    ReplyDelete