Dark Chocolate Covered Cranberries use just 3 ingredients and are a delicious treat to serve during the holidays! Fresh tart cranberries are coated with a rich dark chocolate - perfect for snacking or gifting!
Looking for an easy and delicious activity to do with your family? These chocolate covered cranberries are a fun way to spend an afternoon. Their a delicious snack during the holiday season and are great on their own, or served as a topping for your favorite ice cream! They also make a great holiday gift!
In This Post
Why This Recipe Works
- Delicious. This recipe strikes the perfect balance between the tartness of fresh cranberries and the indulgent richness of dark chocolate. The addition of coconut oil ensures a smooth and glossy chocolate coating, making each bite a party for your taste buds.
- Great holiday snack. These chocolate-covered cranberries are delicious and loaded with flavor - they literally pop in your mouth when you bite them.
- Good holiday gift option. Presented in a pretty jar with a ribbon, these make a great holiday gift or hostess gift.
- Fun for kids. These chocolate covered cranberries are incredibly easy to make and perfect for little hands. Get your elves busy in the kitchen with this fun recipe.
- Healthy. While I love holiday food (cookies are my downfall!), it's nice to have these little sweet and tart nuggets on hand for a healthy snack, while still staying in the holiday spirit.
Ingredients
We're using super simple ingredients for this easy chocolate covered cranberry recipe
- Coconut oil. This helps thin the chocolate a bit and makes it easier to dip the cranberries in.
- Fresh cranberries. Don't use frozen cranberries here - they tend to get a bit soggy once thawed. Fresh cranberries are best.
- Dark chocolate chips. I opted for dark chocolate here since it's a bit healthier and I like the richer taste, but feel free to use semisweet or milk chocolate if you prefer.
How To Make Chocolate Covered Cranberries:
Prep your materials. You'll want to have everything ready to go before you begin dipping the cranberries. Prepare a large baking sheet by placing wax paper over the top.
Melt the chocolate. Add the coconut oil with the dark chocolate chips to a microwave safe bowl and melt in the microwave on low heat for 1 minute, stopping every 5-10 seconds to stir the chocolate.
Dip. Using a toothpick, prick each cranberry, then carefully dip the cranberry into the melted chocolate mixture. Set on the prepared baking sheet. Carefully remove the toothpick from the cranberry and use it to pierce the remaining cranberries for dipping.
Cool in the fridge. Place the baking sheet with the chocolate-dipped cranberries into the refrigerator for 30 minutes to set.
Serve and store. Remove from the refrigerator and serve immediately, or store in a covered container in the refrigerator for up to 1 week.
Variations And Substitutions:
- Switch out the chocolate. Try using milk chocolate or white chocolate for a slightly different flavor.
- Add a festive coating. Experiment with different coatings, such as crushed nuts, a sprinkle of sea salt, festive sprinkles or a drizzle of white chocolate, to add a personalized touch.
- Use dried cranberries. Not a fan of the tart taste of fresh cranberries? Use dried instead!
Frequently Asked Questions
Fresh cranberries are best for this recipe. Frozen cranberries tend to get soft and a bit mushy when thawed.
Of course! While cranberries bring a unique tartness, you can experiment with other fruits like blueberries or raspberries for a different twist.
Allow the chocolate covered cranberries to harden fully, then store them in an airtight container in the refrigerator. They'll stay fresh for at least a week, likely longer making them a convenient make-ahead treat for holiday gatherings.
In fact, I think these get a bit better a couple of day after making them. Giving the cranberries a little time to mellow makes them a bit less tart and they will taste a bit sweeter.
Fresh cranberries can taste quite tart. If these taste too bitter for you right after making them, pop them in the fridge and wait 4-5 days and then try them. Allowing them to hang out in your cold refrigerator will allow them to start fermenting and become sweeter, making this snack a bit more mellow.
These should last for at least a week in the refrigerator.
There's really no need to, unless you're using white chocolate. For this recipe, the rich dark chocolate already provides a stunning contrast to the cranberries. Plus, using natural ingredients keeps these treats wholesome.
These little bursts of flavor are a delicious snack to enjoy during the holidays and a fun activity to do with the whole family.
If you try these delicious Dark Chocolate Covered Cranberries, let me know what you think in the comments below. And if you do make this recipe, tag me with a pic @frontrangefed on Instagram so I can see your masterpiece!
More Easy Holiday Snacks
- Maple Toasted Walnuts
- Baked Cinnamon Apple Chips With Maple Tahini Dip
- Homemade Soft Cinnamon Sugar Pretzels
- Easy Chocolate Bark Recipe
- Mexican Hot Chocolate Recipe
Recipe
Easy Dark Chocolate Covered Cranberries Recipe
Ingredients
- 2 tbsp coconut oil
- 12 oz fresh cranberries
- 12 oz dark chocolate chips
Instructions
- Prepare a large baking sheet by placing wax paper over the top. (Note - if you are making the full 12 oz of cranberries you may need 2 baking sheets.)
- Combine the coconut oil with the dark chocolate chips in a microwave safe bowl and melt the mixture in the microwave on low heat for 1 minute, stopping every 5-10 seconds to stir the chocolate.
- Using a toothpick, prick each cranberry, then carefully dip the cranberry into the melted chocolate mixture. Set on the prepared baking sheet. Continue this process for the rest of the cranberries.
- Place the baking sheet with the chocolate dipped cranberries into the refrigerator for 30 minutes to set.
- Remove and serve immediately, or store in a covered container in the refrigerator for about a week.
Explore More with AI
Katrina says
My little ones couldn't get enough of these chocolate-covered cranberries. They're very easy to make and so yummy.
Roger says
Brilliant addition of coconut oil, the amount might be a little too much, you have it written as tbsp which I took as Tablespoon. It probably should be 2tsp, teaspoons, so the chocolate does not melt so easily in your hand. But I love the glossiness it adds
Sarah Jenkins says
Thanks Roger! Yes, as written the chocolate does melt easily but I find it makes them so much easier to dip! Let me know if you change the ratios and how that works for you. My family cannot stop eating these!