Cranberry and Apricot White Chocolate Clusters

He’d never say this himself, but sometimes Jon comes up with brilliant recipes. This is one of them; completely brilliant in its simplicity.

It was “Secret Santa” week last week at work. I was having a hard time coming up with gift ideas for the co-worker I had drawn, so to help me out, just as he did last year, Jon whipped up some Cranberry and Apricot White Chocolate Clusters to share the first day. Of course, we had to sample them the night before and I was glad they were leaving the house the next day, or surely I would have eaten all of them. Sweet, but not too sweet. Chewy, but not too chewy… just the perfect blend of fruit and chocolate and texture. And extremely easy to make.


  • 9 oz of white chocolate
  • 1 cup apricots, chopped
  • 1 cup cranberries
  • 1 cup roasted walnuts


Jon uses a double boiler method to melt the chocolate- a glass bowl suspended over a little bit of water in a pot. Once chocolate is melted, mix in remaining ingredients, and spoon into heaps on parchment paper. Place in refrigerator for 1-15 minutes until hardened.


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