Ingredients
1 1/2 c. sugar
2 tbsp. lemon juice
1/4 tsp. salt
1 c. fresh cranberries
1/4 c. cognac
1 semisweet or bittersweet chocolate bar
Preparation
Step 1Combine 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.Step 2Wash cranberries in cold water; gently add to simmering liquid and steep for 1 minute. Strain berries and discard liquid.Step 3After cranberries have cooled a few minutes, combine with cognac in an airtight container. Marinate in refrigerator from 2 hours to overnight.Step 4When 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.Step 5Meanwhile, 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.
