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Recipes

Cranberry Cordials

600 g Prepared Fondant
30 g Cranberry Powder
150 g Dried Cranberries
Peter’s® Chatham® Milk Chocolate
  1. Prep shell mold with Peter’s® Chatham® milk chocolate and set aside in cool area to harden.
  2. Combine cranberry powder with water to make paste.
  3. Mix cranberry paste with warmed prepared fondant.
  4. Blend thoroughly and set aside to cool.
  5. When shells have completely set, and after fondant mix has cooled to below 90° F, deposit a small amount in each cavity.
  6. Then place two or three cranberries in each, pressing them into the fondant.
  7. After cranberries have been placed, fill the mold with cranberry fondant leaving 1 to 2 millimeters for bottoming.
  8. Allow fondant to dry and crust before bottoming.
Yield: 96 Cordials