Cranberry Almond Clusters Recipes

CRANBERRY & ALMOND CLUSTERS

Steps:

• Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden.
• Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks.

CHOCOLATE ALMOND & CRANBERRY CLUSTERS

Steps:

• In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
• Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
• Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
• Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
• Place the chocolate clusters in the refrigerator for 30 minutes until set.
• Store the clusters in an airtight container in the fridge for up to 1 week.

CRANBERRY CLUSTERS

Steps:

• Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
• Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
• Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
• Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

CRANBERRY CLUSTERS

Steps:

• In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in the cranberries and cashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand until set. Store in an airtight container.