White Chocolate Cranberry Clusters bring together crunchy pecans, tart cranberries, and creamy white chocolate in a festive treat perfect for the holiday season. With their vibrant color and irresistible flavor, these delicious clusters are a must-make during this time of year.
This month, as we plan all the Christmas baking, I’ve been thinking about how important it is to have a mix of recipes—some fancy ones for the wow factor and a few easy ones that save time and energy.
Every cookie box needs those simple, no-fuss treats to keep things manageable, especially when we’re juggling so much else at home.
Along with treats like Cake Mix Cookie Bars, 2-ingredient Fudge, and Christmas Cookie Fudge, these White Chocolate Cranberry Pecan Clusters are lifesavers—quick to make, customizable with whatever you have on hand, and a real crowd-pleaser without all the effort.
Ingredients
- White Chocolate:
- Use high-quality white baking chocolate, white chocolate candy, chocolate bars, or couverture white chocolate for smooth melting and a creamy texture.
- Avoid using white chocolate chips, as they are designed to hold their shape during baking and won’t melt properly for this recipe.
- Dried Cranberries:
- Dried cranberries provide a perfect balance of tartness and texture for these clusters.
- Avoid using fresh cranberries, as they won’t hold up the same way as dried cranberries and can affect the texture of the clusters due to their moisture.
- Chopped Pecans and Pistachios (optional):
- A combination of pecans and pistachios adds a lovely crunch and a vibrant green color from the pistachios.
- Feel free to adjust the ratio of nuts to your preference, or leave them out for a nut-free version.
Step by Step Instructions
Prepare the Ingredients:
- Chop the pistachios and pecans (if using) into small pieces.
- Prepare a cookie sheet by lining it with parchment paper.
Melt the White Chocolate:
Break the white baking chocolate into smaller pieces for even melting.
Melt the chocolate in a heatproof bowl using one of the following methods:
- Microwave: In a microwave-safe bowl, melt the chocolate in 20-30 second intervals, stirring after each interval until smooth and fully melted.
- Double Boiler: Place the bowl over simmering water on medium heat and stir until the chocolate is melted and smooth.
- Slow Cooker: Set the slow cooker to low and place the chocolate in a heatproof bowl inside the slow cooker. Stir occasionally until the chocolate is melted.
- Instant Pot: You can use instant pot to keep your melted white chocolate in the melted form for a long time. Follow our instant pot melted chocolate hack for the same.
Once the white chocolate is melted, stir in the dried cranberries and the chopped pistachios and pecans (if using). (images 1 and 2)
Form the Clusters:
Using a spoon, or a small cookie scoop, scoop out small portions of the mixture and drop them onto the parchment-lined baking tray to form clusters.
Optional: Sprinkle a small pinch of sea salt on top of each cluster for a sweet and salty flavor before the chocolate sets.
Let the clusters set at room temperature, or refrigerate them for about 10 minutes for faster setting.
The clusters will firm up once the chocolate is completely set.
Enjoy your festive, easy-to-make White Chocolate Cranberry Clusters!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3-4 days in a cool, dry place.
- Refrigerator: Keep in an airtight container for up to 2 weeks. Let them sit at room temperature for a few minutes before serving.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
These clusters make for a great addition to any holiday treats dessert platter.
Best Tips
- Avoid Water or Steam: When melting chocolate, make sure no water or steam comes into contact with it, as this can cause the chocolate to seize and become grainy.
- Chop Nuts into Smaller Pieces: Chop the pistachios and pecans into smaller, bite-sized pieces for easier eating and better distribution throughout the clusters.
- Use High-Quality White Chocolate: For the best flavor and smooth texture, opt for good-quality white baking chocolate, rather than white chocolate chips.
- Work Quickly: Once the chocolate is melted and mixed with the other ingredients, work quickly to form the clusters before the chocolate starts to set.
- Customizable Flavor: Feel free to swap out the nuts or cranberries with other ingredients like dried cherries, raisins, or even chocolate chips to match your personal taste.
Variations
- Nutty Delight: Swap the pistachios and pecans for other nuts like almonds, walnuts, or hazelnuts for a different flavor profile.
- Dried Fruit Twist: Replace dried cranberries with dried cherries, raisins, or apricots for a unique taste and texture.
- Coconut Crunch: Add shredded coconut to the mix for a tropical twist and extra texture.
- Chocolate Lovers: Mix in some mini chocolate chips or dark chocolate chunks for a richer, more decadent flavor.
- Spicy Kick: Add a pinch of cinnamon or nutmeg to the melted white chocolate for a cozy, spiced flavor perfect for the holiday season.
- Creative Cocktails: Serve these clusters alongside your favorite creative cocktails for a fun, festive pairing.
Frequently Asked Questions
No, you don’t need molds. Simply drop spoonfuls of the mixture onto the lined baking sheet. If you prefer uniform shapes, you can use plastic molds or candy molds.
Yes! This recipe is perfect for scaling up to make larger batches for holiday treats, gifting, or adding to a dessert platter.
Related Recipes
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Easy White Chocolate Cranberry Clusters recipe
Ingredients
- 150 gms White Chocolate
- 1/2 cup Dried Cranberries
- 1/4 cup Mixed Nuts optional
- 1/4 tsp Salt optional
Instructions
- Chop the nuts and line a baking sheet with parchment paper
- Break the chocolate into small pieces for even melting.
- Use one of the following methods to melt:Microwave: Heat in 30-second intervals, stirring between each, until smooth.Double Boiler: Place the bowl of chocolate over simmering hot water and stir until melted.Slow Cooker: Place the chocolate in a heatproof bowl and stir occasionally on low heat.Instant Pot: Keep chocolate in a warm, melted state for longer use.
- Stir in the dried cranberries and chopped nuts until evenly coated with melted chocolate.
- Drop spoonfuls of the mixture onto the lined baking sheet.
- Optional: Sprinkle a pinch of sea salt on top for a sweet and salty flavor.
- Allow clusters to set at room temperature or refrigerate for 10 minutes until firm.
- Once set, transfer to an airtight container. These clusters can be stored for up to 2 weeks.
Notes
- The number of clusters you make will vary depending on the size of your scoop.
- Use high-quality white baking chocolate or couverture for smooth melting. Avoid white chocolate chips as they won’t melt properly.
- Stick to dried cranberries, as fresh cranberries will introduce moisture and affect the texture.
- Chop nuts into small pieces for better distribution and easier eating.
- Ensure no water or steam comes into contact with the chocolate while melting to avoid it seizing.
- Optionally, sprinkle a pinch of sea salt on top of the clusters for a sweet-salty flavor.
- Refrigerate for about 10 minutes for quicker setting, or let them set at room temperature.
- Feel free to swap cranberries with other dried fruits or nuts based on your preference.
- Line your baking sheet with parchment or wax paper for easy cleanup.
- Work quickly once the chocolate is melted to form the clusters before the chocolate starts setting.
- Wrap clusters in colored foil or place them in decorative boxes for gifting.
- For uniform size, use candy molds to shape the clusters.
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