Dipped Cranberries

1 bag of fresh cranberries, rinsed, sorted, patted dry

1/4 # of almond bark candy coating or white chocolate

Wash and sort cranberries.

Melt almond bark.  

Dip cranberries into almond bark.  

Refrigerate cranberries until hard and serve them up!

Some people like more detailed instructions:

Rinse and sort the cranberries.  You will want to remove all the soft, bruised cranberries and pat the firm, good cranberries dry.   

Melt the white chocolate/almond bark in the microwave.  I usually only zap it for 30 seconds and then stir it around. and maybe give it another 30 seconds.  Keep in mind this will still melt even after it is finished heating as you stir it.  You don't want to over heat it.  You can also heat the chocolate in a small crock pot if you have one.  This is a great way to go for prolonged projects requiring white chocolate.  

Simply toss your cranberries in the melted almond bark by the handful and spoon them out onto a cookie tray.  I like to use a long tea spoon and the corner of the candy dipping utensil you see in the picture to spoon the cranberries out onto the cookie sheet. I don't even bother with waxed paper because once the dipped cranberries are cold they pop right off the cookie sheet.

Place cookie sheet full of cranberries into the refrigerator.  They are usually reading in about 10 minutes.

The first time I had these they were totally covered in white chocolate.  I prefer some red showing because the balance of sweet and tangy seems better this way, plus they are prettier. 

Some of my friends have tried this dipping the cranberries in melted chocolate and they like them that way.  You could drizzle the candy coating with melted chocolate for a more candied look or sprinkle them with crushed peppermints while the candy coating or chocolate is still wet.  As for me, I like them they way they are in the picture.  Yum! 

Fast, easy, festive and delicious!