This sweet and tangy cranberry sauce gets a fun twist with a lovely chocolate coating. It’s a perfect treat for holiday dinners or any sweet-tooth craving!
Chocolate and cranberries? Yes, please! I love dolloping this on my turkey or enjoying it straight from the bowl. It’s a festive flavor that always makes everyone smile! 😊
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for the tart flavor, but frozen cranberries work great too. They’re generally available year-round and save you a trip to the store during the holidays.
Granulated sugar: This is needed to sweeten the sauce. You can substitute with honey or maple syrup if you prefer a natural sweetener, but adjust the quantity as these are sweeter than sugar.
Orange juice & zest: Both add a lovely brightness. If you don’t have oranges, use lemon juice or leave it out altogether. The sauce will still taste delicious!
Chocolate: Dark or semi-sweet chocolate gives the best flavor, but you can use milk chocolate if you prefer a sweeter taste. For a dairy-free option, try dairy-free chocolate chips!
Coconut oil or butter: This makes the chocolate coating smooth and glossy. If you don’t have either, you can skip it, but the chocolate may not be as silky.
What’s the Best Way to Melt Chocolate Smoothly?
Melted chocolate can be tricky! Here are a couple of methods to ensure yours is smooth and lump-free:
- Double boiler method: Place a heatproof bowl over a pot of simmering water. Stir continuously until melted. This gentle heat helps prevent burning.
- Microwave method: Use a microwave-safe bowl. Heat chocolate in 20-second bursts, stirring in between. Stop as soon as it’s melted to avoid overheating.
- Tip: Adding a splash of coconut oil or butter while melting can help keep the chocolate smooth.
Chocolate Covered Cranberry Sauce
Ingredients You’ll Need:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange juice (optional, for brightness)
- 1 teaspoon orange zest (optional)
- 8 oz dark or semi-sweet chocolate, chopped or chocolate chips
- 1 teaspoon coconut oil or butter (optional, for smooth chocolate coating)
- Fresh cranberries and rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus about 1.5 hours for cooling and chilling. You’ll spend some time making the cranberry sauce and melting the chocolate, and then just let everything chill. A fun and festive treat awaits!
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a medium saucepan, mix together the cranberries, granulated sugar, water, orange juice, and orange zest. Turn the heat to medium and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes. Stir occasionally until the cranberries burst and the sauce thickens nicely. Once done, remove from heat and let it cool completely.
2. Prepare the Chocolate Coating:
While the cranberry sauce is cooling, take your chocolate and prepare to melt it. You can use a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped chocolate (or chocolate chips) and coconut oil or butter to the bowl. Stir gently until everything is melted and smooth. If you prefer, you can melt the chocolate in the microwave. Just heat it in 20-second bursts, stirring in between until it’s fully melted.
3. Form Cranberry Sauce Discs:
Line a baking sheet with parchment paper. Once your cranberry sauce has cooled, use a spoon or a small cookie scoop to form the cooled sauce into small discs, about 2-3 inches wide, and place them on the parchment paper. Pop the baking sheet in the freezer for about 30 minutes to let the discs firm up nicely.
4. Dip in Chocolate:
After the cranberry discs are set, take them out of the freezer. Using a fork or dipping tool, carefully dip each disc into the melted chocolate, making sure they’re fully coated. Place the coated discs back on the parchment paper. If you have extra melted chocolate, feel free to drizzle it over the top for some extra flair!
5. Chill and Set:
Once all the discs are coated, place the baking sheet in the refrigerator for about 1 hour or until the chocolate has fully set. This will ensure a deliciously firm and tasty treat!
6. Serve:
When you’re ready to serve, garnish with fresh cranberries and rosemary sprigs for a beautiful presentation if you wish. Enjoy your delightful chocolate-covered cranberry sauce either chilled or at room temperature!
This treat combines the tartness of cranberry sauce with the rich, smooth chocolate coating—perfect as a unique holiday dessert or snack!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just don’t forget to thaw them a bit if they’re solidly frozen before using them in the sauce.
What If I Don’t Have Orange Juice or Zest?
No problem! You can leave out the orange juice and zest altogether, or substitute with lemon juice for a different citrusy flavor. It will still taste delicious!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the cranberry sauce and chocolate coating in advance. Just keep the cranberry discs in the fridge once they’re set, and they’ll last for up to a week!
How Should I Store Leftover Chocolate-Coated Cranberry Sauce?
Store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy chilled or at room temperature for the best flavor!