Cranberry Week – Honey Cranberry Almond Bark

It was probably inevitable that cranberries would be associated with Christmas. Their bright, shiny red color and their winter availability primed them for use on the table and the tree. Slow to spoil, they hold up for the entire twelve days of Christmas and longer.

The earliest American Christmas trees in the 1840s were decorated with homemade ornaments of fruits, nuts, candies, and other “sweetmeats,” and it could not have taken long for the woman of the house to thread a large needle and string cranberries with popped corn to make a red and white holiday garland.

  • 5oz of white chocolate chips
  • 1 cup of sweetened dried cranberries
  • 1/4 cup of sliced almonds
  • Honey
  1. Re-hydrate cranberries in water over high heat in a small pot until they plump up, remove from heat and liquid, set aside let cool.
  2. Toast the almonds over medium low in a small pan, tossing frequently until they are a golden brown, remove from heat, give it a rough chop, set asid
  3. Melt chocolate over a double boiler with the water simmering. Stir with a rubber spatula until it becomes a smooth texture, immediately remove from heat and pour into a 9×9 sheet pan with parchment paper on the bottom, spread evenly.
  4. Working quickly sprinkle the almonds evenly over the chocolate, then the cranberries and lastly, working from the top corner to the bottom drizzle the honey quickly and horizontally, not too thick or it will be too sticky. A very thin layer will almost not be seen but will be tasted. Let chocolate set before breaking apart and placing in an air tight container.

18 thoughts on “Cranberry Week – Honey Cranberry Almond Bark

  1. LOVE THIS one of my Favorites!

  2. Becky says:

    Oooh…what a yummy take on white chocolate bark! I usually just make the minty variety, but I am definitely trying this as well this Christmas!

  3. Ogee says:

    Oh Like, Like, Like :-)

  4. flyfishbrat says:

    This recipe has gone to my must make for Christmas List. Thanks for the wonderful recipe.

  5. Karen says:

    A perfect recipe for the upcoming holiday season.

  6. *Sigh* cranberry heaven! Emily and I have noted the ‘lavender ice cream’ recipe in your book – thrilled to bits, I’m going to buy an ice cream maker next year just to make this!

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