Description
These Dark Chocolate Covered Cranberry Sauce Bites are a delightful and festive treat combining smooth, tangy cranberry sauce with rich dark chocolate. Perfect for holiday snacking or dessert, these bite-sized sweets are easy to prepare and involve simple ingredients, resulting in an elegant and flavorful bite that balances tartness and sweetness flawlessly.
Ingredients
Scale
Cranberry Sauce
- 14 ounce can jellied cranberry sauce
Chocolate Coating
- 16 ounces dark chocolate chips
- 1 Tbsp coconut oil (optional, for smoother dipping)
Instructions
- Prepare Cranberry Slices: Open the can of jellied cranberry sauce and cut it into approximately ½ inch thick discs, roughly about 2 full ‘ribs’ based on the ribbed can imprint for uniform size.
- Freeze Cranberry Discs: Place the cranberry slices on a baking sheet lined with parchment paper or a silicone baking mat, then freeze them for at least 30 minutes to firm up. This step makes the chocolate coating process easier, though it can be skipped if short on time.
- Melt Chocolate: Add dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue cooking in 15-second increments, stirring after each, until the chocolate is completely melted and smooth.
- Coat Cranberry Slices: Remove the cranberry discs from the freezer. Using a fork, fully submerge each slice into the melted chocolate, allowing excess chocolate to drip off before placing them back on the lined baking sheet. Repeat until all discs are coated.
- Set Chocolate: Return the coated cranberry slices to the freezer for about 30 minutes or until the chocolate is fully set and firm.
- Serve: Once set, remove from the freezer and serve. For neat presentation, trim any excess chocolate drips with a sharp knife if needed.
Notes
- Jellied cranberry sauce works best for this recipe because of its smooth texture. Whole cranberry sauce may result in lumpy bites but could be used for clusters if shape isn’t a concern.
- You can substitute other types of chocolate such as milk or white chocolate depending on your preference, but dark chocolate offers the best flavor balance.
- If you struggle to remove the cranberry sauce from the can, use a bottle opener to make a hole at the bottom to release pressure and help slide it out smoothly.
- Let the excess chocolate drip off when coating to avoid overly thick chocolate layers on the cranberry slices.
- If you have leftover melted chocolate, drizzle it artistically over the bites for a decorative finish.
- After the chocolate sets, trim any excess chocolate drips with a sharp knife to maintain clean edges before serving.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 423
- Sugar: 32g
- Sodium: 50mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
