THANKSGIVING RECIPE: Thanksgiving Cranberry Fudge

Tomorrow is Thanksgiving…yep, it’s here already! We stumbled across this recipe for Cranberry Fudge this morning and thought it ideal for the holiday. We hope you make it, like it and pass it on to others!

Thanksgiving Cranberry Fudge
Yields 64
White fudge, cranberries and pistachios combine for a sweet treat everyone will love!
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  1. 1 can (14 ounce) sweetened condensed milk
  2. 3 cups of white baking chocolate pieces
  3. 2/3 cup dried cranberries, coarsely chopped
  4. ½ cup pistachio nuts, coarsely chopped and roasted (optional)
  5. 2 tsp orange zest, finely shredded (optional)
  6. 1 tsp vanilla extract
  7. Butter or cooking spray (optional)
  1. Prepare an 8x8x2 inch baking pan by lining it with wax paper or foil. Make sure to cover all the edges completely. If using foil, butter it or spray with cooking spray.
  2. Take a heavy saucepan and pour in the sweetened condensed milk.
  3. Over low heat, stir in the chocolate pieces and melt them until you have a smooth mixture. Make sure you don’t overheat the milk and chocolate. Alternatively, you can use a double boiler.
  4. As soon your mixture is smooth, remove it from heat.
  5. Add most of the cranberries, most of the pistachios, the orange zest and the vanilla extract and stir.
  6. Pour the mixture into the pan and spread it evenly.
  7. Take the remaining cranberries and pistachios and sprinkle on top of the mixture.
  8. Cover the pan and chill for at least 2 hours, until the fudge is firm.
  9. With care, take the fudge out of the pan by lifting it using the edges of the waxed paper or foil.
  10. Cut the fudge into squares, using a sharp knife.
  1. You can store this fudge in an airtight container for up to a week.
  2. Works just as well with other dried fruit and your choice of nuts.
Adapted from
Adapted from
American Soda