Print

Chocolate Covered Cranberry Sauce: Thanksgiving Treat! Recipe

Chocolate Covered Cranberry Sauce: Thanksgiving Treat! Recipe
Print Recipe

★★★★★

5.3 from 27 reviews

A festive and delicious Thanksgiving treat featuring smooth jellied cranberry sauce discs dipped in rich dark chocolate, creating a perfect combination of tart and sweet flavors with a satisfying chocolate coating.

Ingredients

Scale

Cranberry Sauce

  • 1 (14 ounce) can jellied cranberry sauce

Chocolate Coating

  • 16 ounces dark chocolate chips
  • 1 tablespoon coconut oil (optional, for smoother dipping)

Instructions

  1. Prepare the cranberry sauce slices: Open your can of jellied cranberry sauce and cut it into approximately ½ inch thick discs, which is about two full ‘ribs’ based on the can imprint.
  2. Freeze the cranberry discs: Place the cranberry sauce rounds on a baking sheet lined with parchment paper or a silicone mat, then freeze for at least 30 minutes to firm them up. Freezing longer is fine if you want to prepare in advance. Skipping this step will make dipping more difficult.
  3. Melt the chocolate: Add dark chocolate chips and coconut oil (if using) to a microwave-safe bowl. Microwave on high for 1 minute, stir, and then continue microwaving in additional 15-second bursts, stirring each time until the chocolate is fully melted and smooth.
  4. Dip cranberry discs in chocolate: Remove the frozen cranberry discs from the freezer and submerge each disc completely into the melted chocolate using a fork. Allow any excess chocolate to drip off before returning the disc to the lined baking sheet. Repeat until all discs are coated.
  5. Set the chocolate coating: Place the chocolate-covered cranberry discs back into the freezer for about 30 minutes or until the chocolate has fully set and hardened.
  6. Serve and enjoy: Once set, remove from the freezer and trim any excess chocolate drips with a sharp knife before serving for a clean presentation.

Notes

  • Jellied cranberry sauce works best because of its smooth texture. Whole cranberry sauce is lumpy and less ideal but can be used for clusters if shape is not a concern.
  • Other types of chocolate can be substituted, but dark chocolate gives the best balance with tart cranberries.
  • If cranberry jelly is hard to remove from the can, pop a hole in the bottom with a bottle opener to release pressure and slide it out easily.
  • Allow excess chocolate to drip off before placing coated discs on the baking sheet to avoid overly thick chocolate layers.
  • Extra melted chocolate can be drizzled over the treats for decorative presentation.
  • Trim any chocolate drips after setting with a sharp knife to create a neat appearance before serving.

Nutrition

Keywords: chocolate covered cranberry sauce, Thanksgiving treat, holiday dessert, cranberry chocolate, festive snacks

Find it online: https://islawhite.com/chocolate-covered-cranberry-sauce-thanksgiving-treat-recipe/