This recipe is the simplest possible; 2 ingredients. The bitter/tart of the cranberries pairs perfectly with the sweet of the white chocolate. I usually make them for Christmas, but thought I'd post them early for those looking for cranberry recipes. They keep forever in the fridge. Enjoy! NOTE: The photo shown is someone else's variation on the recipe. I dip the cranberries individually rather than make a bark-style candy.
bag of fresh cranberries
white chocolate or almond bark
1Wash and thoroughly dry the cranberries.
2Melt and stir white chocolate in microwave or double boiler. Be careful not to get any water in the chocolate.
3Drop berries into melted white chocolate and place individually on a cookie sheet lined with wax paper. Place cookie sheet in refrigerator for one hour or until set. Reheat chocolate if it becomes too thick. Remove from wax paper and store in an airtight container or zipper bag in refrigerator.