INGREDIENTS

INSTRUCTIONS

Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
Steam cranberries in steamer basket or metal colander over 1/2-inch of
boiling water in a medium saucepan for 3-4 minutes until softened.
Blot berries dry in paper towels and cool. Reduce heat under saucepan
to medium low to keep water simmering.  Place 3/4 of the chopped
chocolate in a medium heat-proof bowl and  set over simmering water.
Use a rubber spatula to stir occasionally,  until chocolate is almost
melted, about 4 minutes. Add remaining  chocolate and stir until
smooth. Insert candy thermometer into  chocolate and set aside to cool
at 83 degrees F., stirring  occasionally.  Line a large baking sheet
with parchment or foil. Set aside. Reserve 2  tablespoons each of the
cranberries and the greenest pistachios. Stir  the remainder into the
chocolate and scrape the mixture onto the  lined baking sheet. Use a
metal palette knife to spread it into a  10-inch by 4-inch rectangle,
about 3/8-inch thick. Scatter reserved  nuts and berries over surface
and press lightly. Refrigerate 20-30  minutes until hardened. Break
into large pieces. Store in an airtight  container for up to 1 week.
Makes 2 pounds  An easy and delicious offering from "Food and Wine,"
this white  chocolate studded with red cranberries and green pistachios
makes a  stunning holiday gift.  Recipe by: Food and Wine Magazine
Posted to MC-Recipe Digest V1 #868 by MsRooby <msrooby@blarg.net> on
Oct 26, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 6.8mg
Potassium: 30.8mg
Carbohydrates: 25.6g
Fiber: 2g
Sugar: <1g
Protein: <1g