Cape Cod candies

Looking for an easy-to-make gift for the mail carrier, piano teacher or bus driver? Try these delicious and not-so-sinful treats. They combine toasted almonds, dried cranberries and dried blueberries enrobed in dark chocolate. I developed these clusters two summers ago for the Barnstable County Fair and won a blue ribbon in the candy division.

Cape Cod Clusters

1 cup whole almonds, toasted and coarsely chopped

¼ cup dried cranberries and ¼ cup dried blueberries

8 ounces Ghirardelli 60% cocoa bittersweet chocolate chips or any good bittersweet chocolate (60% to 70% cocoa), finely chopped

In a medium bowl combine almonds and dried fruit. Line two large baking sheets with waxed paper. Melt half of the chocolate in the top of a double boiler over water that is just simmering. Make sure the water does not reach the bottom of the top pan or bowl. If any water touches the chocolate it will seize! Stir chocolate frequently. Remove double boiler from heat. Stir in remaining chocolate until melted. Carefully remove the top pan or bowl and wipe water from bottom. Stir fruit and nut mixture into chocolate. Working quickly, spoon heaping teaspoons of the mixture onto a waxed paper-lined baking sheet, leaving about an inch between each cluster.  Replace the pan or bowl containing the chocolate mixture on top of the pan containing the warm water to keep it at the proper temperature, if you need to. Refrigerate the clusters for at least 20 minutes to cool and set. Remove and store at room temperature. Makes about two dozen clusters.