What You Need:

 

4 T of heavy whipping cream, divided

3 oz. semisweet chocolate, chopped

1 fully baked packaged shortbread crust

1/2 C of frozen cranberries

2 T of sugar

 

How to Make It:

 

Pour 3 T of cream into a saucepan and place the pan over medium high heat.

Bring the cream just to a simmer.

Remove the cream from the heat and add the chocolate, stirring to ensure all the chocolate is covered with the hot cream.

Let the mixture stand for 1 minute.

Whisk until the mixture is smooth.

Add the last T of cream and whisk to blend in well.

Pour the filling into the shortbread crust.

Cover and chill for at least 2 hours or until firm.

Set the oven temperature to 425 degrees.

Spray a metal cake pan with a non stick cooking spray.

Work quickly and place the frozen cranberries into a bowl.

Sprinkle with the sugar and toss the cranberries to coat.

Spread the cranberries out into an even layer in the prepared pan.

Bake 5 minutes or until the cranberries are just beginning to thaw.

Stir the cranberries in the sugar and return to the oven.

Bake an additional 5 minutes or until the cranberries have thawed and the sugar has dissolved.

Remove from the oven and stir the berries and juices together well.

Allow to cool before spreading over the top of the chilled tart.

 

Makes 8 servings

 

These candied cranberries are so easy to make. Try it as a topping for pound cake, angel food cake or even on ice cream or pudding. The candied cranberries will stay good at room temperature for up to 4 hours. Be sure to work quickly when coating the cranberries with the sugar so the sugar doesn’t dissolve before reaching the oven.