Years ago I discovered this recipe (if it can be called that because it is so simple to put together) in Canadian Living magazine. The dried red cranberries and the green shelled pistachios make this a very festive bark. This is still one of our favourite and quick treats to make during the holidays.**Cranberry Bark**
1 cup shelled pistachios or chopped almonds
1 lb (500 g) white chocolate ( I use 1/2 confectioners coating and ½ good-quality white chocolate)
1 cup dried cranberries
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On baking sheet, roast pistachios in 350 F oven for 8 – 10 minutes or just until fragrant but not coloured.
In top of double-boiler over hot (not boiling) water melt chocolate, stirring until smooth. Remove from heat, let cool to room temperature.
Meanwhile in steamer basket, steam cranberries for about 3 minutes or until moist. Let dry on paper towels. Set aside 1 T each pistachios and cranberries.
Stir remaining cranberries and pistachios into cooled chocolate. Pour mixture onto foil-lined baking sheet, spread into rectangle just under 1/2 –inch thick. Press reserved cranberries and pistachios into top.
Refrigerate for at least an hour or until hardened. Break into pieces. (Can be refrigerated, wrapped in plastic wrap and stored in air-tight container for up to 1 week)
Makes about 1-1/2 lbs
