CHOCOLATE COVERED CRANBERRIES RECIPE RECIPES
CHOCOLATE COVERED CRANBERRIES RECIPE - FOOD.COM
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.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
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!
Nutrition Facts : Calories 1474.1, FatContent 84.6, SaturatedFatContent 46.3, CholesterolContent 52.2, SodiumContent 183.9, CarbohydrateContent 163.8, FiberContent 18.7, SugarContent 126.5, ProteinContent 18.3
DARK CHOCOLATE COVERED CRANBERRIES | JUST A PINCH RECIPES
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 @Babaspastries
Categories Fruit Desserts
Prep Time 1 hours
Yield 80
Number Of Ingredients 2
Steps:
- 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.
- Line 2 cookies sheets with edges with plastic wrap, not waxed paper.
- Melt chocolate completely over double boiler.
- 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.
- 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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- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough. , Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set.
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