Cranberry Nut Clusters (Margaret D@ckenson)
Margaret has taken home two honours in The 2005 Cordon d’Or Cuisine Gold Ribbon International Annual Cookbooks and Culinary Arts Awards in both the "Published" and "Unpublished" categories.
Margaret’s delicious Cranberry Nut Clusters won in the Culinary Arts category for “published” recipes, which appeared in the magazine, Diplomat and International Canada (January 2005).
Ingredients
100 g or 3 oz white chocolate
1/2 cup dried cranberries
1/3 cup roasted pecans, chopped
2 tablespoons desiccated coconut
(Makes 18 chocolate clusters)
Partially melt chocolate over hot water in a double boiler (or soften in microwave oven on “defrost” mode). Remove from heat; carefully stir until chocolate is completely melted and smooth.
Add all other remaining ingredients; combine. Using 2 teaspoons, drop clusters of chocolate mixture (about 2 teaspoon portions) onto a wax paper lined tray. Refrigerate until firm.
Store chocolates refrigerated in an airtight plastic container*.
* If stored properly, chocolates retain their fresh quality for months.
NOTE: This recipe lends itself to all sorts of tweaks. Have fun!
Margaret has taken home two honours in The 2005 Cordon d’Or Cuisine Gold Ribbon International Annual Cookbooks and Culinary Arts Awards in both the "Published" and "Unpublished" categories.
Margaret’s delicious Cranberry Nut Clusters won in the Culinary Arts category for “published” recipes, which appeared in the magazine, Diplomat and International Canada (January 2005).
Ingredients
100 g or 3 oz white chocolate
1/2 cup dried cranberries
1/3 cup roasted pecans, chopped
2 tablespoons desiccated coconut
(Makes 18 chocolate clusters)
Partially melt chocolate over hot water in a double boiler (or soften in microwave oven on “defrost” mode). Remove from heat; carefully stir until chocolate is completely melted and smooth.
Add all other remaining ingredients; combine. Using 2 teaspoons, drop clusters of chocolate mixture (about 2 teaspoon portions) onto a wax paper lined tray. Refrigerate until firm.
Store chocolates refrigerated in an airtight plastic container*.
* If stored properly, chocolates retain their fresh quality for months.
NOTE: This recipe lends itself to all sorts of tweaks. Have fun!