This post may contains affiliate links. We may earn a commission, at no additional cost to you, if you make a purchase via our links. See our disclosure for more information.
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, you only need three ingredients – chocolate, fresh cranberries, and a little coconut oil!
When I first thought about dipping fresh cranberries in melted chocolate, I was worried the cranberries 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 homemade cranberry liqueur this year, break out the chocolate chips and give this recipe a try. I think you’ll love it!
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.
How to Make Chocolate-Covered Cranberries
Step 1: 1. 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.
Step 2: Using a fork or a toothpick, dip each cranberry into the melted chocolate and tap off the excess chocolate.
(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.
Step 3: Place each dipped cranberry on the prepared baking sheet.
Step 4: If desired, sprinkle all of the chocolate cranberries with salt before the chocolate sets. Place the trays in the refrigerator to solidify the chocolate and enjoy!
Storing Suggestions
Store in an airtight container in the fridge for approximately 5-7 days.
If you want even more texture, pop them in the freezer and eat them cold. You know how frozen grapes are delicious? Same thing here. Just don’t thaw them! They’ll weep and become soggy.
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 clusters. Individually dipping the cranberries does take some effort. If you want to speed up the process, stir the cranberries with the chocolate and dollop little clusters on your sheet pan. It’s way faster and each person will get a larger serving.
How to Serve
You can either serve these fresh chocolate cranberries as a fun holiday snack or package them up to give as a homemade holiday gift.
Keep in mind that the chocolate is not tempered, so they will soften slightly at room temperature. You’ll want to make sure your recipients know to store them in the fridge.
Personally, I like nibbling on a few with a cold glass of cranberry liqueur.
More Chocolate Recipes
- Pink Chocolate Covered Strawberries
- Chocolate Covered Pecans
- Dark Chocolate Hazelnut Clusters
- 2 Ingredient Dark Chocolate Truffles
- Date Bark Recipe
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.
Get my FREE Homestead Kitchen Supply List to make it easier than ever to cook and bake from scratch.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
Easy Chocolate Covered Cranberries Recipe with Fresh Cranberries
Equipment
- 2 sheet pans
- Parchment paper
- 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.2 cups fresh cranberries
- 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.1 1/4 cup dark chocolate chips, 1 tbsp coconut oil
- 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.1 tsp kosher salt
- Place the trays in the fridge to solidify the chocolate and enjoy!
Video
@milkglasshomekitchen Easy Chocolate Covered Cranberries 🍫 You'll need: About 2 cups of fresh cranberries 1 ¼ c dark chocolate chips 1 tbsp coconut oil I also like to sprinkle them with flaky or kosher salt. Melt the chocolate and coconut oil in the microwave by heating for 30 seconds at a time and stirring in between. Set them in the fridge to firm up and stay firm and enjoy within 5-7 days. #cranberries #chocolatecovered #thanksgivingrecipes #sweettooth #homemadefood ♬ original sound – Rachael – Milk Glass Home 🌻
Notes
Did you try this recipe?
Post a photo and tag @milkglasshome!
🎁 Get my free holiday recipe ebook
With ten simple, thoughtful recipes and tutorials, you can make this holiday season feel extra magical.
Subscribe for your free copy and it’ll be in your inbox before you know it!
Pin this recipe for later!
