Chocolate-Covered Cognac Cranberries
Recipe created by Mark Gaier and Clark Frasier
Servings: Makes about 50 berries
  • 1 1/2 cups sugar
  • 2 Tbsp. lemon juice , from about 1 medium lemon
  • 1/4 tsp. salt
  • 1 cup fresh cranberries
  • 1/4 cup cognac
  • 1 (4-ounce) semisweet or bittersweet chocolate bar , chopped
  • Directions
    Active time: 1 hour
    Total time: 6 hours

    Combine 2 cups water, sugar, lemon juice, and salt in a pot and bring to a boil. Reduce heat and simmer until sugar dissolves. Bring back to a boil, then lower to a simmer right before proceeding.

    Wash cranberries in cold water; gently add to simmering liquid and steep for 1 minute. Strain berries and discard liquid.

    After cranberries have cooled a few minutes, combine with cognac in an airtight container. Marinate in refrigerator from 2 hours to overnight.

    When ready to dip, put chocolate in a bowl and place it above a pot filled with about 1 inch of water to make a double boiler. Make sure bowl doesn't touch water. Bring water to a simmer over medium-high heat and melt chocolate, stirring occasionally, until smooth and shiny.

    Meanwhile, line a tray with parchment paper. Strain cranberries and let dry slightly, reserving infused cognac for another use, like topping ice cream or yogurt. When chocolate is completely melted, remove bowl from pot and drop berries into chocolate, one at a time. Lift out semicoated berries with a fork, shaking off any excess, and place cranberries on prepared tray. Refrigerate or freeze until chocolate is set, about 1 hour. Coated berries will last, refrigerated, about 2 weeks. Serve as an accompaniment to dessert or coffee.