Cranberry Truffles

Source: Cape Cod Cranberry Growers' Association

Yield: 48 one inch truffles


¾ Cup Butter
1 Can 14 oz. Sweetened Condensed Milk
¾ Cup Unsweetened Cocoa
2 Cups Fresh or Frozen Cranberries
¼ Cup Light Corn Syrup
¼ Cup Water
Chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings


In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator.

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