This Chocolate Covered Cranberry Sauce recipe takes a holiday classic and turns it into an irresistible sweet treat. Imagine tart, ruby-red cranberries enveloped in silky, rich chocolate—each bite a blend of tangy and sweet with a luxurious finish. It’s a delightful twist that transforms leftover cranberry sauce into elegant truffles or candy-like bites perfect for gifting, entertaining, or indulging yourself after a festive meal. The contrast between the smooth chocolate coating and the slightly tart cranberry center makes this recipe truly special.
2. Ingredients
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1 cup whole berry cranberry sauce (homemade or canned)
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2 cups semi-sweet chocolate chips or chopped dark chocolate
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1 tablespoon coconut oil or butter (for melting chocolate)
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½ cup crushed nuts (optional – pecans, pistachios, or almonds)
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½ teaspoon vanilla extract (optional)
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Pinch of salt
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Decorative toppings (optional: sea salt flakes, white chocolate drizzle, or festive sprinkles)
3. Instructions
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Prepare the cranberry filling:
If using canned cranberry sauce, make sure it’s the whole berry type. Spoon it into a small saucepan and cook over low heat for 5–6 minutes, stirring until it thickens slightly and most of the excess liquid evaporates. If your sauce is already thick, you can skip this step. Remove from heat, stir in vanilla extract and a pinch of salt, and let it cool completely. -
Form the filling balls:
Once the cranberry mixture is cool enough to handle, scoop small spoonfuls (about 1 teaspoon each) and roll them into balls. If the mixture is too soft, refrigerate it for 30–40 minutes until firm enough to shape. Place the cranberry balls on a parchment-lined tray and freeze for 1 hour to help them hold their shape for dipping. -
Melt the chocolate:
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring each time, until smooth and glossy. Alternatively, melt in a double boiler over simmering water. -
Coat the cranberry centers:
Remove the cranberry balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate until fully coated. Gently tap off any excess chocolate and place it back on the parchment-lined tray. If desired, sprinkle crushed nuts, sea salt, or drizzle white chocolate on top for decoration. -
Set and serve:
Refrigerate the chocolate-covered cranberry bites for 30 minutes or until the coating is firm. Once set, transfer them to an airtight container and store in the refrigerator until ready to serve.
4. Cooking Time
Total: 2 hours (includes chilling)
Prep: 20 minutes
Chill: 1 hour 40 minutes
5. Serving
Makes about 18–20 pieces
6. Nutrition (per piece)
Calories: 95 kcal
Protein: 1 g
Fat: 5 g
Carbohydrates: 11 g
Sugar: 9 g
7. Tips
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Texture tip: If your cranberry sauce is too soft, mix in 1 tablespoon of crushed graham crackers or oats before rolling. It’ll help bind the filling.
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Flavor twist: Add a pinch of cinnamon or orange zest to the cranberry mixture for extra warmth and brightness.
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Use good chocolate: Dark or semi-sweet chocolate pairs beautifully with the tangy cranberry flavor, but milk chocolate works for a sweeter bite.
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Storage: Keep refrigerated for up to 10 days or freeze for longer storage.
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Serving idea: These treats look stunning on a dessert platter, holiday cookie tray, or as edible gifts wrapped in little candy cups.
8. Final Thought
Chocolate Covered Cranberry Sauce turns a traditional Thanksgiving or Christmas side into a bite-sized confection that surprises everyone. The glossy chocolate shell gives way to a burst of fruity tartness, creating the perfect harmony of flavors. They’re simple to make, incredibly festive, and a clever way to repurpose leftover cranberry sauce into something truly decadent.
