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This simple treat transforms leftover canned cranberry sauce into irresistible bites coated in smooth dark chocolate. My go-to recipe after every Thanksgiving or Christmas without fail the perfect no bake dessert for sweet snacking all week.
I made these after discovering one year we had too much canned cranberry sauce. My family now asks for them even when there are no leftovers. They are that good.
Ingredients
- Jellied cranberry sauce: The classic canned kind slices best and has just the right jiggle Select cans where the jelly looks firm and smooth without watery separation
- Dark chocolate chips: Rich and slightly bitter to balance cranberry sweetness Use quality chips with at least seventy percent cocoa for that deep flavor
- Coconut oil: This is optional but it keeps the chocolate shiny and makes coating easier Choose virgin coconut oil for a mild flavor
Step by Step Instructions
- Prepare the Cranberry Sauce:
- Slice the canned cranberry sauce into approximately half inch thick rounds Aim for even slicing so each bite chills and dips showing off the same pretty ridges
- Chill the Rounds:
- Arrange the cranberry discs on a parchment lined baking sheet Freeze for at least thirty minutes This prevents sticking and keeps the jelly solid during chocolate dipping
- Melt the Chocolate:
- In a microwave safe bowl combine chocolate chips and coconut oil Heat on high for one minute Stir thoroughly then heat in short fifteen second bursts Stir after each until completely melted and smooth
- Dip and Coat:
- Working with one at a time use a fork to gently lower each cranberry disc into the chocolate Let the extra chocolate drip off by tapping the fork on the edge Place each coated disc back onto the lined baking sheet
- Set the Chocolate:
- Transfer the tray back to the freezer for about thirty minutes Check the chocolate is fully set before serving for that perfect snap
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The glossy dark chocolate shell is my favorite part Not only is it delicious but it gives each bite that beautiful candy shop look My daughter loves helping dip and decorate the bites turning it into a sweet holiday tradition
Storage Tips
Keep the finished bites in an airtight container in the freezer or fridge Frozen they stay fresh for weeks Just let them sit at room temperature a few minutes before eating for the best texture
Ingredient Substitutions
Try white chocolate or milk chocolate for a sweeter twist If you prefer a different fruit jelly use that but be sure it slices firm enough for coating
Serving Suggestions
Serve these at holiday parties on a platter or gift them in little treat boxes They also pair perfectly with coffee or mulled wine for a special dessert
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Cultural Context
Chocolate covered fruit is a treat traditions share around the world but this recipe pairs classic American cranberry sauce with deep European style chocolate for something truly unique
Recipe FAQs
- → Can I use homemade cranberry sauce instead of canned?
Yes, but ensure it is firm enough to slice into rounds. Chill it thoroughly for best results.
- → Why freeze the cranberry sauce before dipping?
Freezing helps the sauce hold its shape and makes coating with chocolate easier and less messy.
- → Do I need coconut oil for the chocolate?
Coconut oil is optional but makes the melted chocolate smoother and helps the coating set evenly.
- → How should I store these bites?
Keep them refrigerated or frozen in an airtight container to maintain texture and freshness.
- → Can I use milk chocolate instead of dark?
Absolutely! Use your preferred chocolate; both milk and white chocolate work well for coating.
- → How long do the bites keep?
They stay fresh for up to one week when refrigerated and several weeks if frozen properly.