Chocolate-Covered Cranberry Sauce Recipe

Introduction

Chocolate Covered Cranberry Sauce is a delightful twist on a holiday classic, combining tart cranberry flavor with rich dark chocolate. These bite-sized treats are easy to make and perfect for festive gatherings or a sweet snack.

Ingredients

• 14 ounce can jellied cranberry sauce
• 16 ounces dark chocolate chips
• 1 Tbsp coconut oil (optional, but makes dipping smoother)

Instructions

1. Step 1: Open the can of cranberry sauce and cut it into approximately ½-inch thick discs, about 2 full “ribs” from the can imprint.
2. Step 2: Place the cranberry sauce rounds on a baking sheet lined with parchment paper or a silicone mat. Freeze for at least 30 minutes to firm up. You can freeze longer if preparing ahead, but skipping this step will make dipping more difficult.
3. Step 3: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave for 1 minute on high, then stir. Continue heating in 15-second increments, stirring between each, until the chocolate is fully melted and smooth.
4. Step 4: Remove the cranberry sauce rounds from the freezer. Using a fork, dip each piece completely into the melted chocolate, letting excess drip off before placing it back on the lined baking sheet.
5. Step 5: Return the coated cranberry pieces to the freezer for about 30 minutes to allow the chocolate to set completely. Once hardened, they are ready to enjoy!

Tips & Variations

• Use semi-sweet or milk chocolate instead of dark chocolate for a sweeter flavor.
• Add a sprinkle of sea salt on the chocolate before it sets to enhance the taste.
• Try tossing the chocolate-coated cranberries in chopped nuts or shredded coconut for extra texture.
• If coconut oil is not available, butter or vegetable oil can help smooth the chocolate but may slightly alter flavor.

Storage

Store the chocolate covered cranberry sauce in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them frozen and thaw slightly before serving. When reheating, allow them to come to room temperature naturally to avoid melting the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole cranberry sauce instead of jellied?

Jellied cranberry sauce works best for dipping and forming neat discs, but you can try using whole cranberry sauce if pressed into a firm shape and frozen well.

Is coconut oil necessary for melting the chocolate?

No, coconut oil is optional. It helps create a smoother and shinier coating, but you can melt the chocolate by itself if preferred.

Chocolate-Covered Cranberry Sauce Recipe

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4.5 from 74 reviews

This recipe transforms classic jellied cranberry sauce into an indulgent treat by coating it in rich dark chocolate. The combination of tart cranberry and smooth chocolate makes for a perfect holiday dessert or snack. The cranberry sauce is sliced into rounds, frozen for easy handling, then dipped in melted dark chocolate mixed with optional coconut oil for a smooth finish. Once the chocolate hardens, these bite-sized delights are ready to enjoy.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 12–16 pieces 1x
• Category: Dessert
• Method: Freezing and Dipping
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 14 ounce can jellied cranberry sauce
• 16 ounces dark chocolate chips
• 1 Tbsp coconut oil (optional but makes dipping much smoother)

Instructions

1. Cut Sauce: Open the can of jellied cranberry sauce and cut it into approximately ½ inch thick discs, roughly 2 full “ribs” based on the can imprint for uniform slices.
2. Freeze Rounds: Place the cranberry sauce rounds onto a baking sheet lined with parchment paper or a silicone mat. Freeze them for at least 30 minutes to firm up. This step is important as it makes the dipping process easier and cleaner. You can freeze longer or in advance for convenience.
3. Melt Chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring each time until the chocolate is fully melted and smooth in texture.
4. Dip: Remove the cranberry slices from the freezer. Using a fork, fully submerge each slice in the melted chocolate, allowing excess chocolate to drip off before placing the coated piece back onto the lined baking sheet. Repeat until all slices are coated.
5. Harden: Return the chocolate-covered cranberry slices to the freezer for about 30 minutes or until the chocolate coating is completely set and firm. Once hardened, your chocolate covered cranberry sauce treats are ready to enjoy!

Notes

• Freezing the cranberry sauce slices before dipping helps the chocolate adhere better and prevents the slices from breaking apart.
• Adding coconut oil to the chocolate chips makes the melted chocolate smoother and easier to work with.
• You can store the finished treats in the freezer or refrigerator to maintain firm chocolate coating.
• Use dark chocolate with at least 60% cocoa for a balance of sweetness and bitterness that complements the tart cranberry sauce.
• These treats are great for holiday gatherings or as a special festive snack.

Keywords: chocolate cranberry dessert, holiday treat, no bake dessert, cranberry sauce recipe, chocolate covered fruit