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Grand Marnier Cranberry Creams


Fluffy powdered sugar candy with dried cranberries, a hint of orange, all dipped in chocolate.



  1. Soak cranberries in Grand Marnier for 1 hour at room temperature. Drain cranberries reserving marinade.
  2. Beat butter, confectioners' sugar and 2 to 3 tablespoons of the marinade until fluffy.
  3. Fold in cranberries and over and chill overnight.
  4. Form cranberry mixture into 1-inch balls and place on a wax paper lined baking sheet and chill until firm.
  5. Meanwhile, melt chocolate chips in top of a double boiler over simmering water.
  6. Dip candies into melted chocolate, turning to coat.
  7. Return to refrigerator to set.
  8. Melt white chocolate and drizzle or pipe over tops of candy.

Yield: 40 servings


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