Ingredients for Chocolate Cranberry Chunks
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup heavy cream
- 12 ounces finely chopped semi-sweet chocolate
- Almonds
- 1/2 cup raisins
- Aluminum foil (sufficient for 9x9 inch pan)
- 1/2 cup chopped walnuts or pecans
- 1 sheet wax or parchment paper
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How to Make Chocolate Cranberry Chunks
- Line a 9x9 inch baking pan with aluminum foil, ensuring the foil extends over the edges. Press the foil to create a smooth, even surface.
- In a medium saucepan over medium-high heat, combine 12 ounces of fresh cranberries and 1 cup of granulated sugar. Stir gently and constantly for 6 minutes until the cranberries begin to soften and release their juices. Remove from heat.
- In a heavy-bottomed saucepan, heat 1 cup of heavy cream over medium heat until almost boiling. Remove from heat. Place the saucepan in a larger skillet filled with about an inch of simmering water (double boiler method). Add 12 ounces of finely chopped semi-sweet chocolate.
- Stir the chocolate mixture constantly in the simmering water until the chocolate is completely melted and smooth. Remove from heat and stir in the cooked cranberries, 1/2 cup chopped walnuts or pecans, and 1/2 cup raisins.
- Pour the chocolate mixture into the foil-lined pan and cool completely on a wire rack at room temperature. Once cooled, chill in the refrigerator for at least 2 hours, or until firm but not rock-hard.
- Carefully invert the pan onto a sheet of wax or parchment paper. Use the foil overhang to lift the chocolate block from the pan.
- Gently peel away the foil. Cut the chocolate mixture into 1 1/2-inch squares. Serve at cool room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
71g
Carbs
8g
