It’s that time of year again, when you start seeing bags of fresh cranberries popping up in the stores. Most of us probably walk by these bags filled with bright red jewels without even pausing unless we are shopping for our Thanksgiving or Christmas meals. But there is no need to wait for the traditional meal to enjoy the benefits of these tangy berries. They are packed with Vitamin C, fiber, carbohydrates and antioxidants, supporting your immune system. I just like to snack on them raw. However, if you are not very keen on too tangy taste, try this bake and you’ll love them – sharp cranberries and sweet chocolate were made for each other.
CRANBERRY AND CHOCOLATE SQUARES
4 tablespoons cocoa powder
180g muscovado sugar (or caster sugar just fine)
150g self-raising flour
150g fresh or thawed cranberries
For the topping:
300ml sour cream
2 tablespoons self-raising flour
1/2 teaspoon vanilla extract
about 75g plain chocolate, grated for topping
- Preheat the oven to 180C. Grease a 20x20cm cake tin with butter and dust with flour.
- Combine the butter, cocoa powder and sugar in a pan and stir over a low heat until melted and smooth.
- Remove from the heat and stir in the eggs and the flour. Then add the cranberries and spread the mixture evenly in the prepared tin.
- To make the topping, mix all the ingredients, but the chocolate in a bowl, mix until smooth, then spread on top of the chocolate mixture.
- To finish, sprinkle evenly the grated chocolate on top and bake for about 40 minutes, or until risen and the wooden stick inserted comes out dry. Leave it to cool completely in the tin, then cut into 12 squares. Store in an airtight container.