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Recipe of the Week


Cranberry Truffles

  • 3/4 cup butter
  • 1 can (14 oz.) sweetened condensed milk
  • 3/4 cup unsweetened cocoa
  • 2 cups fresh or frozen cranberries
  • 1/4 cup light corn starch
  • 1/4 cup water
  • chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings
In a medium saucepan, combine cranberries, corn syrup and water. Cook, stirring until berries are popped and mixture is thickened. Let cool.

In a heavy saucepan over medium heat, melt butter. Stir in cocoa, then condensed milk. Stir until mixture thickens. Stir in cooled cranberries.

Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator. Yields 48 1" truffles.

Source:
Cape Cod Cranberry Growers Association.

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