Cranberry Almond Clusters Recipes

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CHOCOLATE ALMOND & CRANBERRY CLUSTERS



Chocolate Almond & Cranberry Clusters image

Delicious dark chocolate clusters with almonds, cranberries, and sea salt, make a delicious treat or snack. Gluten-Free, Dairy-Free and Vegan (depending on chocolate used).

Provided by Hope Pearce

Categories     Dessert

Time 50m

Number Of Ingredients 7

100 gm/3.5 oz dark chocolate, roughly chopped - I used one that was 85% cocoa.
2.5 teaspoon coconut oil
2 Tablespoon maple syrup
1/2 teaspoon vanilla extract
1 cup almonds, raw or unsalted, and roasted
3/4 cup dried cranberries*
1/2 to 1 teaspon of coarse sea salt

Steps:

  • In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
  • Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
  • Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
  • Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
  • Place the chocolate clusters in the refrigerator for 30 minutes until set.
  • Store the clusters in an airtight container in the fridge for up to 1 week.

Nutrition Facts : Calories 164 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0.7 milligrams cholesterol, Fat 10 grams fat, Fiber 2.3 grams fiber, Protein 2.4 grams protein, SaturatedFat 4.2 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.2 grams unsaturated fat

CRANBERRY CLUSTERS



Cranberry Clusters image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 2 dozen

Number Of Ingredients 4

1 cup sugar
1/2 cup water plus 2 tablespoons
1 1/4 cups fresh cranberries
1 1/4 cups chopped best-quality white chocolate

Steps:

  • Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
  • Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
  • Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
  • Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.

CHOCOLATE ALMOND CRANBERRY CLUSTERS



Chocolate Almond Cranberry Clusters image

Only 3 Ingredients! These Chocolate Almond Cranberry Clusters are SO easy to make & perfect for the holidays. A little sweet, a little tart and lots of chocolate!

Provided by Nicole Cook | Daily Dish Recipes

Categories     Candy and Treats

Time 10m

Number Of Ingredients 3

12 ounces almond bark - roughly chopped
2 cups sliced almonds
[1 1/2 cups dried cranberries ]

Steps:

  • Line a baking sheet with parchment paper.
  • In a microwave safe bowl, microwave the chocolate almond bark on high for 2 minutes. Remove and stir the mixture.
  • Return the mixture to the microwave and continue heating for about 30 seconds at a time, stirring between each time period until the mixture is melted and creamy.
  • Remove the bowl from the microwave and add the sliced almonds and dried cranberries. Mix until fully incorporated.
  • Using a mini ice cream scoop or a tablespoon to scoop out the mixture and pour out onto the parchment lined pan. I actually allowed the mixture to sit for about 2 minutes before scooping to keep the chocolate together better.
  • If your chocolate spreads a little though, that's ok. Repeat with the remaining chocolate/almond/cranberry mixture.
  • Allow your Chocolate Almond Cranberry Clusters to cool completely before moving.
  • It is best to allow them to sit in the freezer for about 4 minutes, or the refrigerator for about 8.
  • Store in an airtight container at room temperature or simply place container in fridge to keep fresh longer.

CHOCOLATE NUT CRANBERRY CLUSTERS



Chocolate Nut Cranberry Clusters image

If you like the combination of dark chocolate, nuts, and cranberries, you're going to love this homemade candy. With three ingredients, you've got an easy addition for your candy tray or a holiday hostess gift. The hardest part of this candy recipe is waiting for the candies to set up in the fridge. Get the kiddos involved and...

Provided by Joanne Bellezza-Loughlin

Categories     Chocolate

Time 15m

Number Of Ingredients 3

8 oz good quality dark chocolate chips (although I've used Nestles semi-sweet chocolate chips and they are still very good)
1 c coarsely chopped walnuts, pecans or almonds (make sure the pieces are not too small)
1/2 c dried cranberries (Craisins) or you can use raisins

Steps:

  • 1. Line a small baking sheet with waxed paper.
  • 2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
  • 3. Add the nuts and dried cranberries to the melted chocolate and mix well.
  • 4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
  • 5. Place in the fridge for at least 15 minutes. Enjoy.
  • 6. I like to store mine in the freezer.

CHOCOLATE COVERED CRANBERRY AND ALMOND BUNCHES



Chocolate Covered Cranberry and Almond Bunches image

Make and share this Chocolate Covered Cranberry and Almond Bunches recipe from Food.com.

Provided by mills.an

Categories     Candy

Time 15m

Yield 12 clusters

Number Of Ingredients 3

1 cup toasted almond, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
6 ounces dark chocolate, finely chopped

Steps:

  • In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
  • Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
  • Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.

Nutrition Facts : Calories 141.4, Fat 13.4, SaturatedFat 5, Sodium 3.8, Carbohydrate 7.2, Fiber 3.8, Sugar 0.9, Protein 4.3

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