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Cranberry, Apricot, Pistachio Fudge

This is one of our go-to holiday treat recipes.

Nothing sings the sweet song of the holidays like fudge filled with festive cranberries and pistachios — the colors of Christmas, and beautiful bits of amber-colored apricots. The creamy white chocolate base is the perfect foundation for these sweet and salty flavors, cut into perfect bite-sized nibbles. We prefer this over fruitcake because the colors are so bright and appealing.

This fudge is simple to prepare (only 5 ingredients!), looks great, tastes fancy, and requires just a handful of pantry basics. Our go-to holiday fudge recipe is perfect for hostess gifts, teachers, co-workers, and to share with our neighbors. As much as we love to share this treat, cranberry-pistachio-apricot fudge is a great treat to have on hand to satisfy our own sweet tooth.

Serves 9-12 servings

Active: 20 minutes; Inactive: 4 hours

  • 1 (14 oz) can sweetened condensed milk
  • 1 (24 oz) package white chocolate chips
  • 3/4 cup shelled pistachios, lightly salted
  • 3/4 cup dried cranberries
  • 3/4 cup dried apricots, diced
  1. Line 9-inch square baking dish with foil or parchment paper. Leave extra parchment paper at top to aid in removing fudge later.
  2. In a saucepan on medium heat, combine sweetened condensed milk and white chocolate chips, stirring frequently until mixture is smooth. Remove from heat and stir in pistachios, cranberries, and apricots.
  3. Pour mixture into prepared baking dish. Cover dish with aluminum foil coated with cooking spray to prevent sticking. Chill at least 4 hours or overnight.
  4. To serve, remove foil cover and lift out fudge. Carefully flip fudge upside-down to remove bottom layer of parchment paper, then cut into 1-inch pieces for serving.

Recipe adapted from Kitchen Dreaming

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