Cranberry Christmas Bark
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1.5 cup, whole Cranberries .25 cup Orange juice, fresh .25 pomegranate (3-3/8" dia) Pomegranates seeds25 tsp Sucralose (like Splenda) (1/4 Cup)Combine these ingredients and bring to a boil. Reduce heat immediately, stirring frequently until the sauce thickens and the cranberries soften. Melt the 12 tbsp Chocolate candy coating (dark chocolate) in microwave. Do ONLY 6 Tbs at a time. Chop it up to melt quickly. 30 seconds on high, stir, and 30 seconds more should be enough. Spread chocolate to 1/4 inch thickness on parchment paper on a baking pan. It won’t fill the pan. Spoon a few dabs of cranberry mix on top of chocolate. Use spatula to even out fruit. Put into ice box for 30 minutes to set up. Do next 6 ounces dark chocolate same way. Repeat with 75 grams of white chocolate twice (@5.5 oz Ghiradelli White Chocolate Baking Bar) After about half hour in ice box, heat up last remaining white chocolate just enough so you can drizzle it from a teaspoon over the dark chocolate. Take a salt shaker and grind a few quick turns over the candy for a contrasting taste: sweet, fat, tart and salt all in one bite!3 dash Salt
A small sauce pan for the fruits to reduce the juice and cook down the cranberries, a heatproof dish for the chocolate, a wire whisk, and a spatula to spread the melted chocolate. Also have parchment paper for spreading out the candy. Do ONLY 6 Tbs chocolate melting at a time for best results.
Serving Size: 48 pieces 1”” X 1” square
Number of Servings: 48
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: 48 pieces 1”” X 1” square
Number of Servings: 48
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 29.2
- Total Fat: 1.5 g
- Cholesterol: 0.3 mg
- Sodium: 10.8 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
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