Chocolate Covered Cranberries

A glass bowl filled with chocolate-covered cherries. One cherry is cut in half to show the red center. More cherries and a striped cloth are in the background on a white surface.

Chocolate covered cranberries are a sweet-tart, three-ingredient holiday treat that's easy to make for snacking, parties, or gifting.

Course Snack

Cuisine American

Keyword chocolate covered cranberries

Prep Time 20

Cook Time 6

Chill 45

Total Time 1 11

Servings servings

Calories 245

Author Gina Dickson

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.

Notes

Make Ahead: These can be made ahead of any gathering since they store well for days.

Storage: Store in an airtight container in the fridge, layered between sheets of parchment paper, for up to a week.

Freezing: Arrange on a parchment lined baking sheet without touching, freeze for a couple of hours until solid, then transfer to a freezer-safe bag or container. Keeps for up to 3 months. Thaw at room temperature for about 15 minutes before serving.

Substitutions: Coconut oil or vegetable shortening are interchangeable, use whichever you have on hand.

Variations: Sprinkle with sea salt before the chocolate sets. Press in chopped pistachios or almonds for crunch. Dip in dark chocolate, let set, then drizzle with white chocolate. Stir a pinch of cinnamon or cayenne into the melted chocolate for warmth.

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