When Ocean Spray gave Ally the challenge of coming up with something creative using their cranberry juice, well, her Bohemian trademark culinary style kicked into high gear!
What happens when you marry salty, sweet, chocolate, chewy, nutty, and tart dried blueberries and bluebery juice!! You get the Blueberry Nutty Choco Crunchers! You can take a blueberry cruncher on the run. You can make a blueberry cruncher into an elegant dessert. You can give blueberry crunchers as gifts—so many ways to use and serve! Just, please, don’t try to brush your teeth with them!
What you need:
16-18 rod pretzels or 16-20 large bowtie pretzels
3 cups Ocean Spray Blueberry Juice
¼ cup balsamic vinegar
2/3 cup dried blueberries (chopped finely into small pieces in a food processor)
¾ cup dipping chocolates
1 cup semi-finely ground walnuts (there can be some small pieces)
What you do:
- In a medium saucepan over high heat, bring the juice & balsamic to roaring boil. Reduce heat to continue a low boil continuing about 20 minutes until liquid is reduced by half. Reduce heat to low and add chopped dried blueberries and blend cooking another 5-10 minutes. Mixture should be thicker. Add chocolate, which melts quickly. (Note: You will keep the blaze on a low simmer to keep mixture pliable as you coat your pretzel rod sticks. Have a couple of spoons to help with coating rods.)
- (Note: Have your ground walnuts on a flat plate ready to use for topping the blueberry mixture. Also, have a large piece of wax paper or parchment paper to place finished pretzels, which will cool. ) Take pretzel rod (one at a time), tilt saucepan, and rotate around the rod about two-thirds of the way down (leaving the remaining third uncovered & for holding the rod) covering with the mixture. You can use a spoon to scoop and ‘glob’ the mixture on the rod. Turn the pretzel rod to evenly coat.Immediately roll in the ground nut pieces.
- You can use your fingers to gently tap and hold into place the nuts if they don’t stick immediately. Place on wax or parchment paper to cool. Repeat process until all of the saucepan mixture is used. Allow rods to cool about 15 minutes before serving.
© Alice D’Antoni Phillips Ally’s Kitchen