Cranberry Almond Cookie Clusters Recipes

CRANBERRY CLUSTERS

Cranberry Clusters image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 2 dozen

Number Of Ingredients 4

Ingredients

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 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

Ingredients

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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