Chocolate Cranberry Chunks Recipe #378337
This recipe is from the 1986 cookbook, From the Farmers' Market. Preparation time does not include the time needed for the finished chocolate to cool & chill.
by Sydney Mike
22 min | 10 min prep
SERVES 18 , 36 pieces
- 2 1/2 cups cranberries, picked over
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 24 ounces semisweet chocolate, chopped
- 1 1/2 cups almonds, coarsely chopped
- 2/3 cup dark raisin
- Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth & set aside.
- In a heavy saucepan over medium-high heat, cook the cranberries with the sugar, stirring gently & constantly for 6 minutes, then remove from the heat.
- In a heavy saucepan bring the heavy cream ALMOST to a boil over medium heat, then place the saucepan in a large skillet of simmering water & add the chopped chocolate.
- Stir this mixture over the simmering water until the chocolate is melted & smooth, then remove from the heat & stir in the cranberries, nuts & raisins.
- Pour the chocolate mixture into the foil-lined pan & cool completely on a wire rack, before chilling briefly in the refrigerator until firm BUT NOT HARD!
- Invert the pan over a sheet of wax paper, & use the foil to remove the block of chocolate from the pan, before gently lifting off the foil.
- Cut the mixture into 1 1/2-inch squares & serve at a cool room temperature.
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5 stars