Chocolate Covered Cranberry Sauce

$- Fresh or frozen cranberries - Granulated sugar - Water - Ground cinnamon - Sea salt - Dark chocolate chips - Coconut oil (optional) - Fresh mint leaves for garnish (optional) The ingredients for chocolate covered cranberry sauce are simple yet powerful. Fresh or frozen cranberries bring a bright, tart flavor. Granulated sugar adds sweetness to balance the tartness. Water helps to cook the cranberries down into a sauce. Ground cinnamon gives warmth and depth. A pinch of sea salt enhances all the flavors. For the chocolate coating, dark chocolate chips provide richness. You can use vegan or regular chips based on your needs. If you want a creamier texture, add coconut oil. This step is optional but helps make the chocolate silky smooth. Finally, fresh mint leaves can add a lovely touch when serving. Be mindful of your ingredient choices. Fresh cranberries work best when they are in season. If using frozen ones, ensure they are thawed and drained well. This will help the sauce thicken nicely. The sweetness can also be adjusted based on your taste preference. Enjoy the process of selecting fresh ingredients, as they will enhance your dish! {{ingredient_image_2}} - Start by mixing 2 cups of cranberries, 1 cup of sugar, and 1 cup of water in a saucepan. Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of sea salt. Stir it all well. - Cook the mix over medium heat. Bring it to a boil. Stir often. You will see the cranberries start to pop. This should take about 8-10 minutes. - Lower the heat and let it simmer for 5 more minutes. The sauce will thicken a bit. Then take it off the heat. Let it cool at room temperature. - Once cool, move the sauce into a bowl and place it in the fridge. Chill it completely. - You will need 1 cup of dark chocolate chips and 1 tablespoon of coconut oil for a smooth dip. - In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat it in 30-second bursts. Stir after each time. This helps melt the chocolate evenly. - Keep checking the consistency. You want it silky and smooth. - Take spoonfuls of the chilled cranberry sauce. Dip them into the melted chocolate. Let any extra chocolate drip off. - Place the chocolate-covered bites on a tray lined with parchment paper. Repeat until all the sauce is gone. - Put the tray in the fridge for at least 30 minutes. The chocolate will set and become firm. - Choosing the right cranberries: Use fresh cranberries for the best taste. If fresh ones are not available, frozen cranberries work well, too. They should be plump and bright in color. Avoid any that look mushy or shriveled. - Adjusting sweetness to taste: The sugar in the recipe balances the tartness of the cranberries. If you like it sweeter, add more sugar. Start with a little and taste as you go. You can also try honey or maple syrup as alternatives. - Tips for achieving the right consistency: Cook the sauce until the cranberries burst and it thickens. If it's too thin, simmer it longer. If it's too thick, add a splash of water during cooking. - Best practices for melting chocolate: Use a microwave or a double boiler. If using a microwave, melt in 30-second bursts. Stir in between to avoid burning. Chocolate should be smooth and shiny when done. - Using coconut oil for creaminess: Adding coconut oil makes the chocolate smoother and shinier. It also helps the chocolate coat the cranberries better. Use about one tablespoon for every cup of chocolate. - Avoiding chocolate seize-up: Keep water away from chocolate. Even a tiny drop can cause it to seize. If it does, you can add a bit of warm coconut oil to help restore the smooth texture. Pro Tips Fresh vs. Frozen: Using fresh cranberries will give you a brighter flavor, but frozen cranberries can be just as delicious and are available year-round. Chocolate Choices: Feel free to experiment with different types of chocolate, such as milk or white chocolate, for varied sweetness and flavor profiles. Chilling is Key: Allowing the cranberry sauce to chill completely before dipping ensures a smooth coating and prevents the chocolate from melting. Garnish for Elegance: Adding fresh mint leaves not only enhances the presentation but also adds a refreshing contrast to the rich chocolate. {{image_4}} You can make this dip even more special. Try adding spices like cardamom. A pinch gives a warm, sweet taste. You can also use different types of chocolate. White or milk chocolate adds a sweet and creamy twist. If you want a dairy-free option, go for vegan chocolate chips. Each choice changes the flavor and look of your dish. You can serve chocolate-covered cranberry sauce in many fun ways. Use it as a dip for fruits or pretzels at a party. It also works well as a topping for desserts like ice cream or cheesecake. For a fancy touch, add it to a cheese or charcuterie board. The tartness of the cranberries pairs nicely with rich cheeses. This dip is not just a treat; it’s a versatile addition to any meal. To keep chocolate-covered cranberries fresh, use airtight containers. This method prevents moisture and air from getting in. Store them in the fridge for up to one week. If you want them to last longer, freezing is a great option. To freeze chocolate-covered cranberry sauce, place them in a single layer on a tray. Once frozen, transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Use them straight from the fridge for a cool treat, or let them sit at room temperature for a few minutes before serving. Yes, you can use frozen cranberries. They work just as well as fresh ones. When using frozen cranberries, there is no need to thaw them. Just add them straight to the pot. They will break down and release juice during cooking. This makes for a rich and tasty sauce. Dark chocolate chips are the best for dipping. They give a nice balance of sweetness and richness. You can also use milk chocolate or white chocolate if you prefer. For a vegan option, choose dairy-free dark chocolate chips. Always check the label to ensure it fits your needs. Chocolate-covered cranberries can last up to one week in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, you can freeze them. Just make sure to separate layers with parchment paper. Cranberries are very healthy. They are low in calories and high in vitamins. They are also full of antioxidants, which help fight free radicals. Eating cranberries can support heart health and help prevent urinary tract infections. Yes, this recipe can easily be made vegan. Use vegan dark chocolate chips and leave out the coconut oil if you wish. The cranberry sauce itself is already vegan-friendly. Enjoy this delightful treat without any animal products! This article covered how to make delicious chocolate-covered cranberries. We explored the needed ingredients and step-by-step instructions for preparation. You learned tips for perfecting both the sauce and the chocolate melting process. Variations allow for creativity, and you can pair these bites with many dishes. Proper storage keeps them fresh for longer. Using these methods, you can create a treat that impresses friends and family. Enjoy experimenting with flavors and sharing your tasty creations.$

Chocolate Covered Cranberry Sauce

A delightful treat of cranberry sauce coated in rich dark chocolate, perfect for desserts or garnishes.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 8

Calories 150 kcal

Ingredients

2 cups fresh or frozen cranberries
1 cup granulated sugar
1 cup water
0.5 teaspoon ground cinnamon
0.25 teaspoon sea salt
1 cup dark chocolate chips
1 tablespoon coconut oil
to taste fresh mint leaves for garnish

Instructions

Begin by placing a medium saucepan over medium heat. Add in the fresh or frozen cranberries, granulated sugar, water, ground cinnamon, and sea salt. Stir well to combine the ingredients.
Bring the mixture to a vigorous boil while stirring occasionally. You will notice the cranberries start to burst open; this should take about 8-10 minutes.
Once boiling, lower the heat to a gentle simmer. Allow the sauce to cook for an additional 5 minutes, or until it slightly thickens. Afterward, remove the saucepan from heat and let the sauce cool down to room temperature.
After cooling, transfer the cranberry sauce into a serving bowl or suitable container and place it in the refrigerator to chill completely.
While the cranberry sauce cools, prepare the dark chocolate coating. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if you choose to use it). Microwave the mixture in 30-second intervals, stirring between each to ensure the chocolate melts evenly and becomes silky smooth.
Once the chocolate is fully melted, take spoonfuls of the chilled cranberry sauce and carefully dip them into the melted chocolate. Allow any excess chocolate to drip off.
Arrange the chocolate-covered cranberry bites on a tray lined with parchment paper. Continue the dipping process until all of the cranberry sauce has been used.
After all bites are coated, place the tray in the refrigerator for at least 30 minutes or until the chocolate is firm to the touch.
When ready to serve, present the chocolate-covered cranberries as a delightful treat or as an elegant dessert garnish. For an extra touch, garnish with fresh mint leaves if desired.

Notes

For an extra touch, garnish with fresh mint leaves if desired.

Keyword chocolate, cranberry, dessert, treat