Pistachio Dried Cranberry Clusters (Print Version)

Roasted pistachios and tart cranberries coated in smooth dark chocolate form elegant clusters.

# Components:

→ Nuts & Fruits

01 - 1 cup (120 g) unsalted roasted shelled pistachios
02 - 2/3 cup (80 g) dried cranberries

→ Chocolate

03 - 5 oz (150 g) high-quality dark chocolate (minimum 60% cacao), chopped

→ Optional Garnish

04 - Flaky sea salt, for sprinkling

# Method:

01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a medium bowl, mix together the roasted pistachios and dried cranberries.
03 - Melt the chopped dark chocolate in a heatproof bowl placed over a saucepan of gently simmering water, stirring until completely smooth.
04 - Pour the melted chocolate over the nut and fruit mixture, then stir gently until all pieces are evenly coated.
05 - Drop heaping tablespoons of the chocolate-coated mixture onto the prepared baking sheet, spacing them apart to form clusters.
06 - Optionally, sprinkle each cluster lightly with flaky sea salt.
07 - Refrigerate the clusters for a minimum of 20 minutes, or until the chocolate has fully set.
08 - Keep the clusters stored in an airtight container in a cool environment; consume within 1 week for optimal freshness.

# Expert Advice:

01 -
  • Quick and easy to prepare with minimal ingredients.
  • Combines wholesome pistachios and tart dried cranberries for balanced flavor.
  • Uses high-quality dark chocolate for a rich, gourmet finish.
  • Perfect bite-sized snack for any occasion.
  • Vegetarian and gluten-free, suitable for various diets.
02 -
  • Use a small cookie scoop or spoon for uniform cluster sizes.
  • Gently fold ingredients to avoid breaking pistachios.
  • Sprinkle sea salt while chocolate is still warm for better adherence.
  • Store in a cool place to prevent melting and maintain texture.
  • Check chocolate labels if avoiding allergens such as soy or milk.
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