Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp cornstarch (mixed with 1 tbsp cold water)
- 1 tsp vanilla extract
- 200 g dark or milk chocolate, chopped
- 1 tbsp coconut oil (optional, for smoother coating)
Instructions
- In a medium saucepan, combine cranberries, sugar, and water. Stir and bring to a gentle simmer over medium heat.
- Cook until most of the cranberries burst and the mixture becomes thick and glossy, about 10 minutes. Stir occasionally to prevent sticking.
- In a small bowl, mix cornstarch with cold water to make a slurry. Pour into the saucepan while stirring continuously. Cook for 1–2 minutes until the sauce thickens further.
- Remove from heat and stir in vanilla extract.
- Transfer the sauce to a shallow dish and allow it to cool completely. Cover and refrigerate for at least 2 hours until firm.
- Once firm, cut the cranberry mixture into small squares or roll into bite-sized balls. Place on a parchment-lined baking sheet.
- Freeze for 20–30 minutes to help the cranberry centers stay intact during dipping.
- Melt chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short intervals, stirring until smooth. If using, stir in coconut oil for a glossy finish.
- Dip each cranberry piece into the melted chocolate, letting excess drip back into the bowl. Place on the lined tray.
- Repeat until all pieces are coated. Refrigerate until the chocolate is fully set before serving.
Notes
Add orange zest or cinnamon to the cranberry mixture for extra flavor.
Use white, milk, or dark chocolate depending on your taste preference.
For a crunchy coating, roll dipped pieces in nuts, coconut, or cookie crumbs.
Store in an airtight container in the refrigerator for up to one week.
- Prep Time: 20
- Cook Time: 10