Sometimes simple is best. And these magical 2 ingredient cranberry bites are definitely simple.
They have the added benefit of being plant-centered (though not completely plant-based) without being boring.
With just two ingredients, these are super easy to throw together and they are the perfect way to use up leftover cranberries from Thanksgiving. They are also a refreshing change from the rich treats lurking around every corner this time of year.
These dipped cranberries are highly requested in my family, though not everyone loves them. Kevin, for one, is not a fan. He has a cautious relationship with cranberries as it is. He finds their little tart bursts unpleasant. I find them exhilarating.
Fresh cranberries work best for making cranberry bites, though I have used frozen ones. Whichever one you use, make sure to pick out the bad ones and dry the cranberries thoroughly before dipping them.
Also, make sure to use almond bark (CandiQuik is a popular brand) and not white chocolate chips. The almond bark sets up quickly so it won’t drip off the cranberries. It also won’t stay tacky for hours the way white chocolate chips do.
Speaking of Christmas treats and all that fun, what are some of your favorites? Do you have a traditional goodie that you always make?
I still haven’t made any sugar cookies yet, but it’s on the agenda. I was gifted with a fun variety of Christmas sprinkles, and I don’t want to wait until next year to use them!
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- 1 8-12 oz. bag Fresh Cranberries
- 1 16 oz. package Vanilla Almond Bark Such as CandiQuik
Ingredients
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- Wash cranberries, pick out any soft or smashed berries, and spread on clean kitchen towels. Allow to dry thoroughly.
- Melt almond bark in microwave according to package directions.
- Drop a few cranberries into the melted almond bark and stir to cover each cranberry. Using a fork (chopsticks also work well), lift each cranberry out of melted candy and place on parchment lined baking sheet. Repeat with remaining cranberries.
- Store cranberries in airtight container in refrigerator for up to two weeks. Cranberry bites may be frozen for longer storage.