Chocolate Covered Cranberries
17
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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.
- Ready In:
- 10mins
- Yields:
- Units:
17
People talking
ingredients
- 1 (12 ounce) package cranberries
- 1 (12 ounce) package milk chocolate chips
- 2 tablespoons shortening
directions
- 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!
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"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."
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I make these often for Christmas. However, I do not pierce them with a toothpick. This causes a leak in the berry. I also dip them a few weeks ahead of when I want them. I put them in a container and store them in the back of the refrigerator. This way they are left alone. The time allows them to start fermenting. This, to me is what really makes them taste good.3Reply
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How long do they keep and should the be kept cold until you service them?Reply
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For a different taste and look try this with white chocolate instead. It's such an easy thing to do and everyone loves them. The sweet and tart taste is a winner everytime.2Reply
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Yummy! I love the bursts!!! I used carob chips and a bit of sweet butter. Fun. Made for Veggie Swap 30 ~ January 2011.1Reply -
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