Name: Chocolate-Covered Cranberry Sauce Discs Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: American
Ingredients: 14 ounce can jellied cranberry sauce; 16 ounces dark chocolate chips; 1 tablespoon coconut oil (optional, for smoother dipping)

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Introduction

Chocolate Covered Cranberry Sauce is a delightful twist on a classic Thanksgiving favorite. Sweet, tart cranberry jelly meets rich dark chocolate for an irresistible treat that’s both festive and fun to make.

A white plate with a gold rim holds five round chocolate-covered cookies arranged in a piled stack, with one cookie placed on top in the center. The cookies have a smooth, glossy dark brown chocolate coating with some having wavy textured lines on the surface. A single bright red cranberry sits on top of the central cookie, adding a pop of color. The plate is set on a white marbled surface, and around it are small red cranberries and soft knitted mustard yellow and orange balls slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounce can jellied cranberry sauce
16 ounces dark chocolate chips
1 tablespoon coconut oil (optional, for smoother dipping)

Instructions

Step 1: Open the can of cranberry sauce and cut it into approximately ½ inch thick discs, about 2 full “ribs” from the can’s imprint.
Step 2: Place the cranberry sauce discs on a baking sheet lined with parchment paper or a silicone mat. Freeze for at least 30 minutes to firm up. This step helps make dipping easier but can be skipped if short on time.
Step 3: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave on high for 1 minute, then stir. Continue heating in 15-second intervals, stirring each time, until smooth and fully melted.
Step 4: Remove the cranberry discs from the freezer. Using a fork, submerge each slice completely into the melted chocolate, letting any excess drip off. Place coated pieces back on the lined baking sheet.
Step 5: Return the chocolate-covered cranberry slices to the freezer for about 30 minutes to allow the chocolate to set firmly.
Step 6: Once set, your chocolate covered cranberry sauce treats are ready to enjoy!

Tips & Variations

Use coconut oil to make the melted chocolate smoother and easier to work with.
Try using milk or white chocolate chips for a different flavor profile.
Sprinkle a pinch of sea salt on the chocolate after dipping for a sweet-salty contrast.
If you prefer, freeze the coated cranberry slices longer for a firmer bite, almost like a frozen treat.

Storage

Store the chocolate covered cranberry slices in an airtight container in the refrigerator for up to a week. For longer storage, keep them frozen and thaw briefly at room temperature before serving. Reheating is not recommended to preserve the chocolate coating.

How to Serve

The image shows a round chocolate treat with two main layers: a smooth, shiny milk chocolate outer shell and a thick, dark, moist-looking chocolate filling inside. Two halves of the treat are stacked on top of a whole one, revealing the dark filling sandwiched evenly between the milk chocolate layers. On top of the cut halves, there is a single bright red cranberry as a decoration. The chocolates are placed on a white marbled surface with blurred autumn-colored pumpkins and cranberries in the background, giving a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned cranberry sauce?

This recipe specifically works with jellied canned cranberry sauce because it holds shape when sliced and frozen. Fresh cranberries won’t have the same texture or sweetness for dipping.

Is the coconut oil necessary?

Coconut oil is optional; it helps make the melted chocolate smoother and easier to coat the cranberry slices. You can omit it, but dipping may be a bit trickier.