Transform your leftover cranberry sauce into an elegant chocolate confection with this delightful Chocolate-Covered Cranberry Sauce recipe. These sophisticated treats combine the tart sweetness of homemade cranberry sauce with rich, glossy dark chocolate coating. Each bite delivers a perfect balance of flavors – the tangy cranberry filling contrasts beautifully with the smooth chocolate shell. Whether you’re looking to elevate your holiday dessert table or create unique gifts for friends and family, these chocolate-covered delights are surprisingly simple to make yet impressively gourmet in appearance and taste.
Why Make This Recipe
These chocolate-covered cranberry sauce treats offer the perfect solution for using up leftover cranberry sauce while creating something completely new and exciting. The combination of tart cranberries and rich chocolate is a classic pairing that never goes out of style, reminiscent of expensive gourmet chocolates you’d find in specialty shops.
The recipe is incredibly versatile – you can use store-bought or homemade cranberry sauce, and customize the chocolate coating to your preference. The elegant appearance makes these perfect for gift-giving during the holidays, and they store beautifully for entertaining. Plus, the process is surprisingly therapeutic, allowing you to create something beautiful with your own hands. The contrast of textures and flavors creates a sophisticated treat that appeals to both children and adults alike.
How to Make Chocolate-Covered Cranberry Sauce
Ingredients
For the Cranberry Sauce Centers:
- 2 cups thick cranberry sauce (homemade or store-bought)
- 2 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 12 oz dark chocolate (70% cocoa), chopped
- 2 tablespoons coconut oil or shortening
- Fresh cranberries for garnish (optional)
Instructions
Start by preparing the cranberry filling. In a medium saucepan, combine cranberry sauce, powdered sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, for 5-7 minutes until the mixture thickens significantly. The consistency should be thick enough to hold its shape when cooled. Remove from heat and let cool completely, then refrigerate for at least 1 hour until firm.
Once chilled, use a small spoon or melon baller to scoop the cranberry mixture into small, uniform portions. Roll each portion between your palms to form smooth balls, approximately 1 inch in diameter. Place on a parchment-lined baking sheet and freeze for 30 minutes until very firm.
Meanwhile, prepare the chocolate coating. Melt the chocolate and coconut oil in a double boiler over simmering water, stirring until smooth and glossy. Alternatively, use a microwave in 30-second intervals, stirring between each interval. The chocolate should be completely smooth and at the proper dipping temperature.
Remove cranberry balls from freezer. Working quickly, dip each ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off. Place on a clean parchment-lined baking sheet. While the chocolate is still wet, top with a fresh cranberry if desired. Refrigerate for 1 hour until chocolate is completely set and firm.
Chocolate-Covered Cranberry Ingredients
How to Serve Chocolate-Covered Cranberry Sauce
These elegant chocolate-covered cranberry sauce treats are perfect for sophisticated entertaining. Arrange them on a beautiful serving platter or in paper candy cups for formal presentations. They pair wonderfully with coffee, tea, or dessert wines like port or sherry. For holiday parties, display them alongside other petit fours or on a dessert buffet. The rich flavor makes them ideal as after-dinner treats, and their elegant appearance elevates any dessert spread.
How to Store Chocolate-Covered Cranberry Sauce
Store the finished chocolates in an airtight container in the refrigerator for up to one week. Layer them between sheets of parchment paper to prevent sticking. For longer storage, they can be frozen for up to three months – just be sure to wrap them well to prevent freezer burn. When ready to serve frozen chocolates, allow them to thaw in the refrigerator for several hours. Always store in cool conditions to maintain the chocolate coating’s glossy appearance and prevent blooming.
Variation
Experiment with different chocolate types – try milk chocolate for a sweeter version or white chocolate for an elegant contrast. You can also add orange zest to the cranberry mixture for a citrus twist, or incorporate chopped nuts like pecans or walnuts for added texture. For a more adult version, add a splash of Grand Marnier or brandy to the cranberry mixture. Create different shapes by pressing the cranberry mixture into small molds before chilling, or roll some in chopped nuts or coconut before dipping in chocolate for variety.
FAQs
Can I use canned cranberry sauce? Yes, but choose a thick, whole-berry variety rather than jellied sauce. You may need to cook it longer to achieve the proper consistency for rolling.
Why is my chocolate coating not smooth? Make sure no water gets into the chocolate while melting, as this causes seizing. Use the coconut oil to help create a smoother, more workable coating.
How do I prevent the cranberry centers from being too soft? Ensure the cranberry mixture is cooked long enough to thicken properly, and always chill thoroughly before shaping. Adding cornstarch helps bind the mixture.
Can I make these ahead of time? Absolutely! These actually taste better after a day or two as the flavors meld. Make them up to a week in advance and store properly refrigerated.
Conclusion
These Chocolate-Covered Cranberry Sauce treats represent the perfect marriage of holiday flavors in an elegant, bite-sized package. They transform humble cranberry sauce into something truly special, creating a confection that rivals expensive artisan chocolates. The recipe is forgiving enough for beginners yet sophisticated enough to impress the most discerning palates. Whether you’re using up Thanksgiving leftovers or planning ahead for holiday entertaining, these delightful treats offer a unique way to celebrate the season’s flavors while creating lasting memories in the kitchen.
Print
Chocolate-Covered Cranberry Sauce Recipe
- Total Time: 2 hours 45 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
Transform leftover cranberry sauce into elegant chocolate confections! These sophisticated treats combine tart cranberry filling with rich dark chocolate coating. Perfect for holiday entertaining, gifts, or using up Thanksgiving leftovers in a gourmet way.
Ingredients
For the Cranberry Sauce Centers:
2 cups thick cranberry sauce (homemade or store-bought)
2 tablespoons powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Chocolate Coating:
12 oz dark chocolate (70% cocoa), chopped
2 tablespoons coconut oil or shortening
Fresh cranberries for garnish (optional)
Instructions
1. Prepare cranberry filling: In a medium saucepan, combine cranberry sauce, powdered sugar, cornstarch, and vanilla. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens significantly. Cool completely, then refrigerate 1 hour until firm.
2. Shape the centers: Scoop chilled cranberry mixture into small portions and roll into 1-inch balls between your palms. Place on parchment-lined baking sheet and freeze 30 minutes until very firm.
3. Melt chocolate: In a double boiler over simmering water, melt chocolate and coconut oil, stirring until smooth and glossy. Alternatively, microwave in 30-second intervals, stirring between each.
4. Dip the centers: Working quickly, dip each frozen cranberry ball into melted chocolate using a fork, allowing excess to drip off. Place on clean parchment-lined sheet.
5. Add garnish: While chocolate is wet, top with fresh cranberry if desired. Refrigerate 1 hour until chocolate is completely set.
Notes
- Use thick cranberry sauce – whole berry works better than jellied
- Ensure cranberry mixture is thick enough to hold shape when cooled
- Keep centers frozen while dipping for easier handling
- Add cornstarch to help bind the cranberry mixture
- Store in refrigerator up to 1 week or freeze up to 3 months
- Try different chocolate types: milk chocolate for sweeter version, white chocolate for elegant contrast
- Add orange zest to cranberry mixture for citrus twist
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Confectionery
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 95
- Sugar: 12g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg