Dark Chocolate Cranberry Bites

This dark chocolate cranberry sauce bites recipe transforms tart cranberry sauce into a luscious no-bake holiday treat that is perfect for using up leftovers. These bite-sized sweets blend the sharpness of cranberries with the richness of dark chocolate, making them a delightful surprise on any dessert plate.

I first made these when I had extra cranberry sauce after Thanksgiving and was amazed how the chocolate transformed the flavor. Now they are a holiday staple that guests always ask for.

Ingredients

• Canned jellied cranberry sauce: tart and smooth it forms the perfect base opt for quality brands for best texture
• Dark chocolate chips: use high-quality dark chocolate with 60% cocoa content or higher to balance the sweetness and tartness
• Coconut oil: helps the chocolate melt smoothly and gives a nice shine and snap to the coating choose virgin coconut oil for subtle flavor

Step-by-Step Instructions

Open and Slice the Cranberry Sauce:

Open the can and slice the jellied cranberry sauce into about half-inch thick discs, which is roughly two ribs from the can’s imprint. This gives perfectly sized bites that are easy to coat and eat.

Freeze the Cranberry Discs:

Place the cranberry slices on a baking sheet lined with parchment paper or a silicone mat. Put the tray in the freezer for at least thirty minutes to firm up the sauce. Freezing longer is fine if you want to prep ahead. Skipping this step is possible but expect it to be trickier to dip in chocolate.

Melt the Chocolate and Coconut Oil:

Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for one minute, then stir carefully. Continue microwaving in fifteen-second bursts, stirring each time until the mixture is smooth and shiny. This gradual melting prevents scorching and ensures glossy chocolate.

Dip the Cranberry Slices:

Remove the cranberry discs from the freezer. Using a fork, submerge each piece fully into the melted chocolate. Let any excess chocolate drip off before placing it back on the lined baking sheet. Repeat until all slices are coated evenly.

Set the Chocolate:

Return the tray to the freezer for about thirty minutes until the chocolate coating is firm. Once set, they are ready to serve or store for later enjoyment.

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I love using canned cranberry sauce as it’s a huge time saver and gives consistent smoothness. One year my family raved about these so much I doubled the batch to share at all our holiday parties.

Storage Tips

Keep these bites refrigerated or frozen in an airtight container to maintain freshness and chocolate snap If frozen, thaw at room temperature for about ten minutes before serving to preserve texture They make easy make-ahead snacks or additions to dessert trays over the holiday season

Ingredient Substitutions

You can swap coconut oil for another neutral oil like vegetable or sunflower oil but it may alter the chocolate’s finish slightly If you prefer a sweeter bite, semi-sweet chocolate chips work well although bittersweet is best for balancing the cranberry’s tang Freshly made cranberry jelly or homemade cranberry sauce that’s thick enough can also be sliced and dipped similarly

Serving Suggestions

Serve alongside Christmas cookies, holiday cake, or a glass of your favorite festive red wine or sparkling cider These bites also make charming edible gifts packed in small boxes or jars tied with seasonal ribbons

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Cultural Notes

Cranberry sauce is a beloved American holiday staple traditionally paired with turkey, but here it gets a modern twist as a sweet treat coated in chocolate Using canned cranberry reflects a practical approach that many home cooks embrace to save time while still celebrating traditional flavors

Frequently Asked Questions

→ How do I ensure the cranberry slices hold their shape when dipping?

Freezing the cranberry discs solidifies them, making it easier to fully coat with chocolate without them falling apart.

→ Can I use other types of chocolate for coating?

Yes, semi-sweet or bittersweet chocolate chips work well; adjust sweetness to your preference.

→ What is the purpose of adding coconut oil to the chocolate?

Coconut oil thins the melted chocolate for smoother dipping and a glossy finish once set.

→ Is it necessary to use jellied cranberry sauce?

Jellied cranberry sauce holds firm discs better, but thick whole berry sauce can be used if chilled well.

→ How should I store these chocolate cranberry bites?

Keep them frozen or refrigerated to maintain the chocolate coating and prevent melting.

→ Can these bites be prepared ahead of time?

Absolutely; freeze the cranberry slices and dip in chocolate just before serving, or finish completely and store frozen.