Chocolate Cranberry Chunks

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.

• Ready In: 22 mins
• Serves: 18
• Yields: 36 pieces

Ingredients

• 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

Directions

1. Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth & set aside.
2. 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.
3. 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.
4. Stir this mixture over the simmering water until the chocolate is melted & smooth, then remove from the heat & stir in the cranberries, nuts & raisins.
5. 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!
6. 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.
7. Cut the mixture into 1 1/2-inch squares & serve at a cool room temperature.