I love easy recipes, and it’s hard to beat two ingredients! This is a go-to snack recipe for the Thanksgiving and Christmas holidays.
- 1 bag of cranberries
- Almond bark (4 oz for thin coating or 12 oz for thick coating) OR
- 12 oz. white chocolate chips and 2 Tbsp. vegetable oil
First, wash the cranberries and lay them out to air dry for at least 30 minutes. This also allows them to get to room temperature if they were stored in the refrigerator. You don’t want them to be wet or have condensation on them that would prevent them chocolate from sticking. Be sure to toss out any that are too soft or bruised.
Once dry, line a baking sheet with waxed or parchment paper, and spread the cranberries on it.
As you can see in the first photo, I don’t thickly coat the cranberries, since I like the cranberry itself peeking through. To make this version, chop up 4 oz. (2 “bricks”) of almond bark and put it in a microwave-safe bowl. Microwave it for 1 minute, stir, then microwave for about 30 more seconds. If there are any unmelted pieces, they will melt with stirring. Do NOT over-microwave almond bark – it dries out and gets too thick. I’ve learned this lesson too many times!
If you want a thicker coating, double or triple the amount of almond bark (up to 12 oz). You could also use 12 oz. white chocolate chips, but you’ll need to add 2 Tbsp. vegetable oil to them before melting so that they will have the right consistency.
Once melted, drizzle the almond bark or chocolate over the cranberries.
Then toss the cranberries to coat on the pan. Once coated, spread the cranberries back into a single layer and allow to harden.
Once hardened, break into individual cranberries and store. Enjoy! I like to think these are a healthy snack, or at least they’re healthy compared to other snack options over the holidays! Cranberries do have more antioxidants than almost any other fruit or vegetable! 😉