Chocolate-covered cranberries are a three-ingredient treat that takes fresh cranberries, coats them in melted chocolate, and lets them set up into little sweet-tart bites. You can use semi-sweet, dark, milk, or white chocolate depending on what you like, and a touch of coconut oil or shortening keeps the coating smooth and glossy instead of clumpy. They’re the kind of holiday chocolate-covered cranberries you make once and then keep making every year, because they’re easy, they look pretty on a platter, and they give you somewhere good to put all those extra cranberries you bought for something else.
That’s actually exactly how these came to be in my kitchen. I’d bought way more fresh cranberries than I needed for a batch of my slow cooker cranberry sauce, and I sat there afterward looking at what was left, not wanting to just toss them in the freezer for later.
I’d already made my cranberry bread and my orange cranberry muffins that same week, so I wanted something different this time, something I could just pop in my mouth or set out for guests without turning on the oven again. Chocolate-covered cranberries were the answer, and now I keep a stash going through the whole holiday season.
Main Ingredients Needed For Chocolate Covered Cranberries
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Fresh cranberries: These are the star, and fresh is what you want here, not dried. I always sort through the bag before I start; one soft or shriveled berry mixed in can end up ruining a whole batch if you don’t catch it. Look for berries that are firm, plump, and bright red at the store, and know that fresh ones are only around from about October through December, so this is one to make while they’re in season.
- Chocolate chips: Semi-sweet, dark, milk, or white all work, so use whatever you and your family like best. If you want a richer, less sweet bite, reach for a higher cocoa content dark chocolate. If tart isn’t really your thing, milk or white chocolate will balance the cranberries out more.
- Coconut oil or vegetable shortening: Don’t skip this one. It’s what keeps your melted chocolate smooth and easy to dip into instead of thick and clumpy, and it gives the finished coating that glossy look. A neutral-flavored coconut oil works just as well as shortening here.
How To Make Chocolate Covered Cranberries
Once your cranberries are prepped, this whole process moves fast, so have your baking sheet and wax paper ready before you start melting chocolate.
Tip: I’ve learned not to rush this step or walk away from the microwave. Chocolate goes from melted to seized in about 10 seconds flat if you overheat it, so stir often and stop as soon as it’s smooth.
Ways to Change Up Chocolate Coated Cranberries
- My favorite way to dress these up is a sprinkle of sea salt right on top before the chocolate sets. It plays so well against the tart cranberry underneath, and it’s what I reach for most.
- If you want a little crunch, chopped pistachios or almonds pressed into the wet chocolate work great too.
- For something that looks fancier than it actually is, dip your cranberries in dark chocolate first, let that set, then drizzle white chocolate over the top.
- And if you like a little warmth, stir a pinch of cinnamon or cayenne pepper right into the melted chocolate before you start dipping. It adds a nice surprise without overpowering the cranberry.
Make Ahead and Storage for Chocolate Coated Cranberries
I make a batch of these a few days before I need them every single time, because the flavor actually mellows out and gets a little sweeter once they’ve had a day or two to sit.
- Once the chocolate has set, store them in an airtight container in the fridge, layered between sheets of parchment paper, and they’ll keep for up to a week.
- If you want to go longer, arrange them on a baking sheet lined with parchment so they don’t touch, freeze for a couple of hours until solid, then transfer them to a freezer-safe bag or container. They’ll hold in the freezer for up to three months.
- When you’re ready for them, just pull out what you need and let them sit at room temperature for about 15 minutes before serving. This chocolate-covered cranberries recipe also makes an easy homemade gift, since it holds up so well in the fridge or freezer.
Questions When Making Chocolate Covered Cranberries
Yes, in moderation they’re a treat you can actually feel decent about. Cranberries bring antioxidants and fiber, and pairing them with dark chocolate adds even more antioxidants to the mix, so it’s a sweeter option than most holiday candy.
Whatever you and your family enjoy most works here, since the coconut oil or shortening keeps any type smooth enough to dip. I usually reach for Ghirardelli milk chocolate flavored melting wafers myself, since they melt smoothly without much fuss, but dark, semi-sweet, or white chocolate chips all work just as well if that’s what you have on hand
No, you don’t need to temper it for this recipe. The coconut oil or shortening does the job of keeping the chocolate smooth and glossy without the extra step, though the coating will soften a little faster at room temperature than tempered chocolate would.
This almost always means the chocolate overheated and seized up. Melt it in short bursts, stirring after every one, and stop microwaving as soon as it’s smooth, since chocolate can go from perfect to grainy in just a few extra seconds.
Chocolate Covered Cranberries
Ingredients
- 2 cups cranberries, fresh
- 2 cups chocolate chips, semi-sweet, dark, milk, or white
- 2 teaspoons coconut oil, or vegetable shortening
Instructions
Prepare the Cranberries:
- Rinse the cranberries under cold water to remove any dirt or residue. Spread them on a clean kitchen towel or paper towels and pat them completely dry. Chocolate will not adhere properly to wet cranberries, so ensure they are moisture-free.2 cups cranberries
- Remove any bruised, soft, or shriveled cranberries. Use only firm, fresh berries for dipping.
- Place the cranberries in the refrigerator for 15-20 minutes before dipping. Cold cranberries can help the chocolate set faster and create a firm coating.
Melt the Chocolate:
- Add the chocolate chips and vegetable shortening (or coconut oil) to a microwave-safe glass bowl. Microwave for 30 seconds, then stir. Continue microwaving in 20-30 second intervals, stirring after each, until the chocolate is mostly melted. Stir until completely smooth, being careful not to overheat.2 teaspoons coconut oil, 2 cups chocolate chips
Dip the Cranberries:
- Drop a cranberry into the melted chocolate and use a dinner fork to roll it around, ensuring it's fully coated. Once coated, lift the cranberry out of the chocolate with the fork, letting the tines catch any excess. Gently tap the fork against the side of the bowl and give it a slight tilt or twirl to help smooth out the coating. Finally, slide the cranberry off the fork using another fork's tines onto a sheet of wax or parchment paper to harden.
- Place the coated cranberries on a baking sheet lined with wax paper.
Set the Chocolate:
- Let the cranberries dry at room temperature until the chocolate hardens, or place them in the refrigerator for quicker setting.
Gina’s Notes and Tips
Tried this recipe?
Please consider Leaving a Review!Hospitality with Chocolate Coated Cranberries
These little chocolate-coated cranberries are one of my favorite things to set out during the holidays because they take almost no effort, but they still feel like something special. I love building a Holiday Dessert Bar around them. Just set these out next to a few other easy sweets like my cocoa peanut butter rice krispie treats or seven layer cookies and let everyone build their own little plate. It takes almost nothing to set out, but it still gets people standing around the table together longer than they planned to. That kind of hospitality doesn’t ask much of you, but it still says come sit with us a while, and I think that’s exactly the kind of welcome we’re called to offer. Simple food, a full table, and a little room to linger. That’s how we love people well.
