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Chocolate Cranberry Chunks

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Ingredients

Adjust Servings:
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

Nutritional information

324.5
Calories
255 g
Calories From Fat
28.3 g
Total Fat
14.2 g
Saturated Fat
9.1 mg
Cholesterol
51.4 mg
Sodium
25.1 g
Carbs
8.4 g
Dietary Fiber
10.2 g
Sugars
7.8 g
Protein
81g
Serving Size

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Chocolate Cranberry Chunks

Features:
    Cuisine:

    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.

    • 42 min
    • Serves 18
    • Easy

    Ingredients

    Directions

    Share

    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 , Love the tartness of the cranberries with the crunch of the almonds and of course, the sweet chocolateness! This came together quickly and fairly easily Thanks Mike! Made for Beverage Tag


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    Steps

    1
    Done

    Line a 9-Inch Square Pan With Foil to Cover All the Sides, Then Press the Foil Until Smooth & Set Aside.

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    Cut the Mixture Into 1 1/2-Inch Squares & Serve at a Cool Room Temperature.

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    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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