Cranberry Walnut Bark Recipes

CRANBERRY NUT BARK

Steps:

• In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

CHOCOLATE CRANBERRY WALNUT BARK

Steps:

• In a double boiler melt chocolate almond bark over low heat. Stir until smooth. Spread out on a baking sheet lined with wax paper.
• Sprinkle with walnuts and cranberries, slightly pushing down on them to adhere them to the chocolate.
• In a small microwave safe bowl melt white chocolate according to package directions. Drizzle over bark.
• Let cool completely. Break into pieces.
• Store in air tight container in refrigerator.

DARK CHOCOLATE BARK WITH WALNUTS AND DRIED CRANBERRIES

Steps:

• Preheat oven to 350° F. Spread the walnuts out on a baking sheet and toast for 8-10 minutes, shaking the baking sheet halfway through.
• Microwave method: Add the chocolate chips to a microwave-safe bowl and microwave until melted in 30-second increments, stirring every 30 seconds. You can stop when the chocolate is mostly melted; the heat will melt the rest of the chips.
• When the walnuts are toasted, remove them from the baking sheet and line the baking sheet with parchment paper. Use a spoon or pastry brush to spread the melted chocolate out on the parchment paper, until it's about ⅛ of an inch thick. Sprinkle the melted chocolate with toasted walnuts, dried cherries and sea salt.
• Let the bark cool, at room temperature or in the refrigerator, until fully hardened. Then break up the bark with your hands. Store in an airtight container in the fridge or freezer to avoid melting.

CRANBERRY WALNUT BARK

Steps:

• Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
• Add cranberries, walnuts and pretzel pieces.
• Drop by teaspoons onto wax paper.
• Store in a covered air tight container once hardened.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

BAKER'S ONE BOWL CRANBERRY BARK

Steps:

• Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm. Break into pieces.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

BACON-WRAPPED CRANBERRY WALNUT PORK

Steps:

• Place tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through. Spread open the 2 sides like a book.
• Sandwich butterflied tenderloin between 2 pieces of plastic wrap. Flatten using a meat pounder to 1/4-inch thickness. Season generously with salt and pepper. Spread 2 teaspoons Dijon thinly over tenderloin. Sprinkle rosemary and sage on top; distribute evenly using a spoon. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.
• Fold the ends in about 1 inch. Roll tenderloin up from the long side as tightly and neatly as possible, forming a tube. Wrap in plastic and refrigerate about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Unwrap tenderloin and transfer to the prepared baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.
• Roast in the center of the preheated oven until the bacon is browned and an instant-read thermometer inserted into the center of the tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.
• While tenderloin roasts, combine white wine, balsamic vinegar, and Dijon in a pan over medium heat. Cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Turn off heat and swirl in butter, salt, and pepper, about 30 seconds.
• Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.