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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce with a glossy dark-chocolate finish. Simmer cranberries until bursting, then melt in chopped 60–70% dark chocolate for a thick, spoonable sauce that chills into a set-together texture.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh; no need to thaw.
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.25 cup orange juice Fresh or bottled.
Chocolate finish
  • 3 oz dark chocolate (60-70%), chopped Dark chocolate for melting.
  • 1 tsp vanilla extract
  • 0.25 tsp salt Pinch; to balance sweetness.
  • 1 Dark chocolate shavings for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat. Look for active bubbling across the surface.
  2. Add cranberries, then reduce to a simmer and cook for 10-12 minutes. Keep an eye out for berries bursting and the sauce thickening.
Melt in chocolate and chill
  1. Remove the saucepan from the heat, then stir in chopped chocolate, vanilla, and salt until melted and glossy. The mixture should look smooth and shiny.
  2. Cool to room temperature, then chill. Wait until fully cold before garnishing and serving.
Serve
  1. Top the chilled sauce with dark chocolate shavings. Serve with turkey, or spoon over cheesecake or ice cream.

Notes

Pro tip: For the glossiest texture, add chopped chocolate off the heat and stir until no chocolate lumps remain. Refrigerate in a covered container up to 5 days; freeze is not recommended because the texture can become grainy after thawing. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking (follow the package for cook-swap amounts).