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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.

Fresh Chocolate-Covered Cranberries Recipe

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Fresh chocolate-covered cranberries strike the perfect balance between sweet and tart, making them one of my favorite go-to snacks to serve at holiday parties, or to give as a thoughtful homemade gift.
Prep Time 20 minutes
Cook Time 6 minutes
Chill 45 minutes
Total Time 1 hour 11 minutes
Servings 8 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
    A glass bowl filled with chocolate chips and a dollop of white butter in the center. The bowl is placed on a white surface next to an orange and white striped cloth.

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.
    A fork holding three red berries rests in a bowl of melted chocolate, creating a rich and delectable scene. The smooth surface of the chocolate contrasts with the vibrant color of the berries.
  • Place the coated cranberries on a baking sheet lined with wax paper.
    A tray lined with parchment paper covered in various sizes of chocolate-coated truffles. The truffles, scattered randomly, have a smooth and glossy finish with some chocolate drips and swirls decorating the surface.

Set the Chocolate:

  • Let the cranberries dry at room temperature until the chocolate hardens, or place them in the refrigerator for quicker setting.

Notes

  • Smooth Chocolate: The shortening or coconut oil ensures smooth, easy-to-dip chocolate don't skip it.
  • Chocolate Options: Try different types of chocolate, such as semi-sweet, milk, dark, or white, to suit your taste.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 32g | Protein: 0.1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 149mg | Fiber: 1g | Sugar: 27g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.1mg
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