Go Back

Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce made by simmering fresh cranberries until the berries burst, then stirring in chopped dark chocolate for a glossy finish. Chill until thick, spoonable, and topped with chocolate shavings for a rich American side.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.25 cup orange juice
Chocolate finish
  • 3 oz dark chocolate (60-70%), chopped
  • 1 tsp vanilla extract
  • 1 salt pinch
Garnish
  • 1 Dark chocolate shavings for garnish

Equipment

  • 1 saucepan

Method
 

Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat until fully bubbling, about 3 minutes, and the syrup looks clear and active.
  2. Add fresh cranberries, reduce to a simmer, and cook for 10-12 minutes until the berries burst and the sauce thickens enough to coat the back of a spoon.
Melt in the chocolate and season
  1. Remove from heat, then stir in chopped dark chocolate, vanilla extract, and salt until the chocolate is fully melted and the sauce looks glossy, 1-2 minutes.
Chill and garnish
  1. Cool the sauce to room temperature, then chill until set and spoonable.
  2. Top with dark chocolate shavings before serving, and serve as a turkey side or spoon over cheesecake or ice cream.

Notes

For the glossiest texture, stir the chocolate in off-heat until completely melted with no visible chocolate bits. Store covered in the refrigerator for up to 5 days; freeze only the cranberry sauce (without garnish) for up to 2 months, then thaw overnight and stir before serving. For a lower-sugar swap, use a 1:1 sugar substitute that measures like sugar to keep the same simmer and thickening behavior.