Chocolate Covered Cranberry Sauce | Sweet Holiday Treat

A Short Story About the Recipe

I have always believed that cranberry sauce deserves to be more than just a side dish during the holidays. One year, after making a big batch for a family dinner, I had some leftovers and wanted to try something fun and different. That’s when the idea struck me – why not cover it in chocolate? The combination of tart cranberries and rich, smooth chocolate turned out to be a game-changer. What started as a little experiment quickly became one of my favorite treats to serve during the festive season. Now, this recipe has become a tradition in my kitchen, and my friends and family look forward to it every year.

Why You Will Love This Recipe

You will love this chocolate covered cranberry sauce because it’s both indulgent and refreshing. The contrast between the sweet chocolate shell and the tangy cranberry center creates a perfect balance of flavors. It’s a treat that feels festive but is simple enough to make at home. Whether you’re hosting a dinner party, creating edible gifts, or just craving a unique dessert, this recipe delivers every time.

Versatile

One of the best things about this recipe is how versatile it is. You can shape the cranberry sauce into bite-sized truffles, spread it into bars, or even use it as a topping over ice cream or cheesecake. It works beautifully with both dark and milk chocolate, allowing you to tailor it to your taste. You can also adjust the level of sweetness by adding a bit more sugar to the cranberry sauce or keeping it on the tart side for a more sophisticated flavor.

Affordable

This dessert is surprisingly affordable to make. Cranberries are budget-friendly, especially when you buy them fresh or frozen in bulk during the holiday season. Chocolate is widely available, and you don’t need anything fancy to achieve a great result. A few pantry staples like sugar and cornstarch are all you need to transform this recipe into something truly special.

Ingredients for the Recipe

• 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 chocolate coating)

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making chocolate covered cranberry sauce is easier than you might think, and the process is enjoyable from start to finish. Begin by cooking the cranberries. In a medium saucepan, combine the cranberries, sugar, and water. Place the pan over medium heat and stir occasionally as the mixture comes to a gentle simmer. Soon, you will hear the cranberries begin to pop – this is when the sauce starts to thicken naturally. Continue simmering until most of the cranberries have burst and the mixture is glossy and slightly thick.

Next, thicken the sauce to give it a firmer texture, perfect for shaping. In a small bowl, mix the cornstarch with cold water to create a smooth slurry. Slowly pour this mixture into the cranberry sauce while stirring continuously. Let it cook for another one to two minutes until it thickens further. Remove the pan from the heat and stir in the vanilla extract for a warm and aromatic finish. Transfer the sauce to a shallow dish and let it cool completely before refrigerating it for at least two hours. This chilling time is crucial because it allows the sauce to set firmly, making it easy to cut or roll into portions.

Once the cranberry mixture is firm, cut it into small squares or scoop out spoonfuls to roll into balls. Line a baking sheet with parchment paper and arrange the cranberry pieces on it. Place the tray in the freezer for 20 to 30 minutes. This step ensures the cranberry centers stay intact and firm when you coat them with chocolate.

While the cranberry pieces are chilling, melt the chocolate. Place the chopped chocolate in a heatproof bowl set over a pot of gently simmering water, or use the microwave in 20-second bursts, stirring between each round until smooth. For an extra glossy finish, stir in a tablespoon of coconut oil.

Dip each chilled cranberry piece into the melted chocolate using a fork, allowing any excess chocolate to drip back into the bowl. Place the coated pieces back onto the parchment-lined tray. Continue until all the cranberry centers are coated. Once finished, refrigerate or leave at room temperature until the chocolate has fully set. The result is a tray of glossy, chocolate-covered treats with a beautifully tart surprise inside.

Quick and Easy

This recipe may look impressive, but it is surprisingly quick and easy to prepare. The cranberry sauce comes together in less than 15 minutes, and while you do need to allow time for chilling, the hands-on work is minimal. The dipping process is simple and fun, making it a great activity to do with kids or friends during the holidays.

Customizable

You can customize this recipe in several ways to suit your preferences. Use white chocolate for a sweeter finish, or a combination of dark and milk chocolate for a more complex flavor. For a crunchy texture, roll the freshly dipped cranberry pieces in finely chopped nuts, shredded coconut, or crushed cookies before the chocolate sets. You can even add a pinch of cinnamon or orange zest to the cranberry sauce while cooking to give it a warm, spiced aroma.

Popular with Many People

This recipe is always a crowd-pleaser. Guests are often pleasantly surprised when they bite into the smooth chocolate shell and discover the tangy cranberry center. It’s the perfect balance of flavors and textures, and it stands out as a unique holiday treat. Whether you serve them after dinner, bring them to a party, or package them as edible gifts, these chocolate covered cranberry bites are guaranteed to be a hit.

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FAQs

Can I use store-bought cranberry sauce for this recipe?
Yes, you can use canned cranberry sauce if you’re short on time. Just make sure it is the whole-berry variety so that it sets well when chilled.

What type of chocolate works best for coating?
Dark chocolate pairs beautifully with the tartness of cranberries, but milk chocolate or even white chocolate can be used if you prefer a sweeter treat.

How long do chocolate covered cranberries last?
They can be stored in an airtight container in the refrigerator for up to one week. For the best texture, let them sit at room temperature for a few minutes before serving.

Can I freeze them for later?
Yes, you can freeze them after coating. Place them in a single layer on a tray until frozen, then transfer to a container. Thaw in the refrigerator before eating.

Do I need to temper the chocolate?
Tempering will give the chocolate a glossy finish and a nice snap, but it is not strictly necessary. Simply melting the chocolate and allowing it to set works well for this recipe.