The Jewel of the Holiday Kitchen

CRANBERRIES ARE USED extensively in holiday baking and cooking. They provide that pretty pop of red that complements and brightens meals and baked goods. This tart red berry usually partners with something sweet so that we can enjoy it’s bold flavour. Cranberry sauce is always a must have for the holidays, but cranberries are so much more. They can be used in muffins, cakes and barks, like in the recipes below. You can also add them to cookies, drinks and salads. Enjoy your holiday season with this tangy berry accompanying your savoury and sweet dishes.

Christmas Chocolate Bark

Makes a 26 x 20 cm piece of bark

2½ cups white chocolate

2 tsp (10 mL) coconut oil

1/3 cup coconut ribbons

1/3 cup pistachios

1/3 cup dried cranberries

1. Line a small baking sheet with parchment paper.

2. Over a double boiler, melt chocolate and immediately remove from heat and add the coconut oil. Stir to combine.

3. Add most of the coconut ribbons, pistachios and cranberries, leaving behind some to decorate the top.

4. Pour onto a parchment lined baking sheet.

5. Place the remainder of the coconut ribbons, pistachios and cranberries on top and let the chocolate harden. Place in the fridge to speed up the process if desired. Break into pieces and you’re all set for a festive chocolate treat.

Note: you can substitute the white chocolate for milk, dark or bittersweet chocolate.