Chocolate Covered Cranberry Sauce: Thanksgiving Treat! Recipe
Introduction
This Chocolate Covered Cranberry Sauce is a fun and festive Thanksgiving treat that combines tangy cranberry jelly with rich dark chocolate. It’s an easy no-bake recipe that adds a delightful twist to your holiday dessert spread.
Ingredients
- 14 ounce can jellied cranberry sauce
- 16 ounces dark chocolate chips
- 1 tablespoon coconut oil (optional, helps make dipping smoother)
Instructions
- Step 1: Open the can of cranberry sauce and cut it into approximately ½-inch thick discs (about 2 full “ribs” from the can imprint).
- Step 2: Place the cranberry sauce discs on a baking sheet lined with parchment paper or a silicone mat. Freeze for at least 30 minutes to firm up. If you’re short on time, you can skip freezing, but it makes dipping easier.
- Step 3: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave on high for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring between each, until the chocolate is melted and smooth.
- Step 4: Remove the cranberry discs from the freezer. Using a fork, submerge each disc completely into the melted chocolate. Allow excess chocolate to drip off before placing the coated disc back onto the lined baking sheet. Repeat until all pieces are coated.
- Step 5: Return the coated cranberry discs to the freezer for about 30 minutes, or until the chocolate is fully set. Once firm, enjoy your festive treat!
Tips & Variations
- Use jellied cranberry sauce for a smooth coating; the whole fruit version can be lumpy but works if you prefer a rustic cluster shape.
- Feel free to try milk or white chocolate instead of dark chocolate based on your taste preference.
- If the cranberry sauce is hard to remove from the can, try poking a small hole in the bottom to release pressure and slide it out easily.
- Let excess chocolate drip off well before transferring to the baking sheet to avoid thick chocolate coating.
- Use any leftover chocolate to drizzle over the top for a decorative touch.
- Trim any chocolate drips or uneven edges with a sharp knife after the chocolate has set for a neat presentation.
Storage
Store these chocolate covered cranberry discs in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them in the freezer and allow them to thaw briefly before serving. Reheat is not necessary as they are best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole cranberry sauce instead of jellied?
Yes, but whole cranberry sauce tends to be lumpier and may not hold a smooth shape when dipped. It works better for rustic clusters rather than neat discs.
Is coconut oil necessary in the chocolate?
No, coconut oil is optional but helps create a smoother, shinier coating and makes dipping easier. You can omit it if you prefer a thicker chocolate coating.
PrintChocolate Covered Cranberry Sauce: Thanksgiving Treat! Recipe
This delightful Thanksgiving treat features smooth jellied cranberry sauce discs coated in rich dark chocolate, creating a perfect balance of tart and sweet. Frozen to firm up the cranberry slices and then dipped in melted chocolate, these bite-sized snacks are easy to make and ideal for holiday snacking or gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 12–14 cranberry chocolate discs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 (14 ounce) can jellied cranberry sauce
- 16 ounces dark chocolate chips
- 1 tablespoon coconut oil (optional, for smoother dipping)
Instructions
- Prepare Cranberry Slices: Open the can of jellied cranberry sauce and slice it into approximately ½ inch thick discs, cutting about 2 full “ribs” based on the can’s imprint for each disc.
- Freeze the Cranberry Rounds: Place the cranberry slices on a baking sheet lined with parchment paper or a silicone baking mat. Put the sheet into the freezer and allow the slices to firm up for at least 30 minutes. This step makes the dipping process easier, though it can be skipped if in a rush.
- Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and the coconut oil (if using). Microwave on high for 1 minute, then stir. Continue microwaving in 15-second increments, stirring after each, until the chocolate is completely melted and smooth.
- Dip the Cranberry Slices: Remove the cranberry slices from the freezer. Using a fork, submerge each slice fully into the melted chocolate, allowing excess chocolate to drip off before placing it back on the lined baking sheet. Repeat until all cranberry slices are coated.
- Set the Chocolate: Return the baking sheet with the chocolate-covered cranberry slices to the freezer. Freeze for about 30 minutes or until the chocolate is fully set.
- Serve and Enjoy: Once set, remove from the freezer. If there are any chocolate drips or excess, carefully trim with a sharp knife before serving. Enjoy your sweet and tangy cranberry chocolate treats!
Notes
- Jellied cranberry sauce works best for a smooth finish; the whole fruit version can be lumpy but may be used for clusters.
- You can substitute other types of chocolate for dark chocolate depending on your preference.
- To easily remove the cranberry sauce from the can, pop a small hole in the bottom to release the pressure.
- Allow excess chocolate to drip off the cranberry slices before placing them on the sheet to avoid thick chocolate buildup.
- Use any leftover melted chocolate to drizzle decoratively over the coated cranberry slices for an elegant presentation.
- Trim off any chocolate drips after setting to make your treats look neat and polished.
- Nutritional values vary by brand, slice size, chocolate coating thickness, and toppings—consider these estimates as guidelines.
Keywords: Chocolate covered cranberry sauce, cranberry chocolate treats, Thanksgiving dessert, holiday snacks, jellied cranberry sauce, dark chocolate dipping
