Candied Cranberry Clusters Recipe - Cooking Index
Candied Cranberry Clusters Recipe - Cooking Index
| 1/2 cup | 118ml | Water - plus |
| 2 tablespoons | 30ml | Water |
| 1 cup | 198g / 7oz | Granulated sugar |
| 1 1/4 cups | 116g / 4.1oz | Cranberries |
| 3 oz | 85g | White chocolate - finely chopped |
In a small heavy-bottomed saucepan, mix together 1/2 cup of water and the sugar. Cook over medium heat until the sugar dissolves. Increase to high heat and cook until the sugar is golden amber in color. (Do not stir after you increase the heat.) Remove the caramel from the heat. Carefully stir in the remaining 2 tablespoons of water. Be careful -- the caramel is very hot and will sputter as the water is added. Stir the caramel until the bubbles subside. Working quickly, put about 10 cranberries in the caramel. Using 2 forks, coat the cranberries with the caramel. Remove the cranberry cluster (the caramel will make the cranberries stick together), drain off any excess caramel, and put the cluster on a wire rack. Continue with the rest of the cranberries, making one cluster at a time. There should only be a thin layer of caramel coating the cranberries. If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 to 10 seconds over medium-low heat.
Let the cranberry clusters set until the caramel hardens, about 15 minutes.
Melt the white chocolate in a double boiler over hot water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk the chocolate until smooth. Dip the bottoms of the cranberry clusters into the melted white chocolate. Place on a baking tray and let the white chocolate set. The clusters are best eaten the day they are made. Store at room temperature.
This recipe yields about 15 clusters.
Source:
FOUR-STAR DESSERTS by Emily Luchetti (c) 1996 - HaperCollins, New York, NY - 252 pages - $32.50 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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