How to Make Dark Chocolate Covered Cranberries
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With a tart crunch from the cranberries and the mellow sweetness of rich dark chocolate, these delicious dark chocolate covered cranberries are a surprisingly perfect holiday treat. Plus, they only require a few simple ingredients, making them an easy, snackable option for Thanksgiving or anytime during the holiday season.
When I first thought about dipping fresh cranberries in melted chocolate, I initially thought the berries would be too tart and bitter. Wouldn’t it be better to use dried cranberries instead? They’re sweeter and felt like a safer choice.
So, I made a test batch and dipped both fresh and dried cranberries in chocolate to see what I thought. Although both tasted great, my husband and I were shocked by the nice crunch of the fresh berries. We kept grabbing them one after another, making it pretty clear which one was the best.
If you’re canning your own cranberry sauce or making cranberry liqueur this year and have some berries leftover, break out the chocolate chips and give this recipe a try. I think you’ll love it!
Why you’ll love this chocolate dipped cranberry recipe
- Perfect balance of sweet and tart
- Fun twist on chocolate covered fruit
- Easy way to use up some extra cranberries
- Simple project even the kids can do
- Great texture and fun to eat
- Make a small batch or enough to feed a crowd
Ingredients
- Fresh cranberries – I prefer to use larger cranberries and always recommend rinsing and drying them thoroughly first. If the cranberries are wet during coating, the water can make the chocolate seize up.
- Dark chocolate chips – Use whichever type of chocolate chips you prefer. I prefer semi-sweet or darker chocolate, but milk or even white chocolate work, too!
- Coconut oil – To help soften the chocolate and give it a nice bite.
- Kosher salt (optional) – Salt brings out flavor and makes these chocolate cranberries extra delicious.
Equipment
To dip cranberries in chocolate, you really just need a microwave-safe container, a spoon and a fork, and two sheet pans lined with parchment paper.
How to Make Chocolate Covered Cranberries
1. Rinse and dry fresh cranberries on a clean kitchen towel. Line two baking sheets with parchment or wax paper.
2. In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat for 30 seconds at a time, stirring between each interval, until liquid and glossy.
3. Using a fork, dip each cranberry into the melted chocolate and tap off the excess chocolate. Place on the prepared baking sheet. (To speed things up, feel free to add multiple cranberries to the jar or bowl.) If the chocolate begins to thicken up, heat for 10-15 seconds at a time to melt it down again.
4. If desired, sprinkle all of the chocolate cranberries with salt before the chocolate sets.
5. Place the trays in the fridge to solidify the chocolate and enjoy!
Storing Suggestions
Store in an airtight container in the fridge for approximately 5-7 days. You can freeze them, but I do not recommend thawing after. Eat them while frozen.
Tips & Variations
- Use a double boiler. Instead of microwaving the chocolate, you can also use a double boiler. To do this, fill a small saucepan with about an inch or two of water, then place a heat-save bowl on top. Warm over medium heat and add the chocolate chips and coconut oil to the bowl to melt. This method helps keep the chocolate liquid a little longer, but I find microwaving works, too.
- Temper the chocolate. This is kind of a cheater’s chocolate recipe. The chocolate is not tempered, so it won’t have the glossy sheen and snap like tempered chocolate. This works for most people but if you’re fancy and want to temper the chocolate, that works, too!
- Play with the toppings. Instead of sprinkling salt on top, chop some pistachios, walnuts, or candied ginger. You can also drizzle white chocolate over the top for a two-toned effect.
- Make milk chocolate cranberries. Use milk chocolate instead of dark chocolate for a sweeter flavor.
How to Serve
Dark chocolate cranberries are intended to be served as a delicious snack or fun dessert during the holiday season.
They’re lovely served with a glass of cranberry liqueur and your favorite holiday desserts.
Related Recipes
- Pink Chocolate Covered Strawberries
- Chocolate Covered Pecans
- Dark Chocolate Hazelnut Clusters
- 2 Ingredient Dark Chocolate Truffles
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Easy Chocolate Covered Cranberries
Equipment
- 2 sheet pans
- microwave-safe bowl
- spoon
- fork
Ingredients
- 1 1/4 cup dark chocolate chips
- 1 tbsp coconut oil
- 2 cups fresh cranberries, rinsed and dried
- 1 tsp kosher salt, optional, sprinkled on top as a garnish
Instructions
- Rinse and dry fresh cranberries on a clean kitchen towel. Line two baking sheets with parchment or wax paper.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat for 30 seconds at a time, stirring between each interval, until liquid and glossy.
- Using a fork, dip each cranberry into the melted chocolate and tap off the excess chocolate. Place on the prepared baking sheet. (To speed things up, feel free to add multiple cranberries to the jar or bowl.) If the chocolate begins to thicken up, heat for 10-15 seconds at a time to melt it down again.
- If desired, sprinkle all of the chocolate cranberries with salt before the chocolate sets.
- Place the trays in the fridge to solidify the chocolate and enjoy!
Notes
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