If you’re on the hunt for a festive treat that’s quick, delicious, and utterly addictive, you’ve got to try this Chocolate-Covered Cranberry Bites Recipe. These little gems combine tangy, smooth cranberry sauce with rich dark chocolate to create a bite-sized explosion of flavor that I swear my family goes crazy for every holiday season. Trust me, once you try making them yourself, they’ll become your go-to sweet snack whenever you want something elegant but super simple.

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Why You’ll Love This Recipe

Effortless Prep: It only takes about 10 minutes to prep, perfect for last-minute sweet cravings.
Flavor Explosion: The tart cranberry pairs beautifully with rich dark chocolate for a balanced taste.

Make Ahead Friendly: You can freeze these bites to enjoy anytime, making holiday prep a breeze.
Kid and Adult Approved: Everyone from picky eaters to chocolate lovers gives them two thumbs up!

A white plate with a gold rim holds seven round chocolate-covered cookies arranged in a flower shape, with one cookie in the center and six around it. The center cookie has a smooth, shiny dark chocolate layer topped with a single bright red cherry. The six surrounding cookies have a dark chocolate coating with a wavy drizzle pattern on top. The plate is placed on a white marbled surface with a few scattered red cherries. The colors are mainly dark brown, white, gold, and red, showing a rich and neat dessert presentation. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate-Covered Cranberry Bites, festive holiday treats, easy cranberry chocolate snacks, quick holiday dessert, elegant Christmas sweets

Ingredients You’ll Need

All you need are a handful of simple ingredients that combine effortlessly for that perfect sweet-and-tart bite. Choosing the right type of cranberry sauce and quality dark chocolate really makes a difference here.

Flat lay of a smooth, glossy round slice of deep red jellied cranberry sauce, a mound of shiny dark chocolate chips, and a small white ceramic bowl filled with clear, melted coconut oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate-Covered Cranberry Bites, festive holiday treats, easy cranberry chocolate snacks, quick holiday dessert, elegant Christmas sweets

Jellied cranberry sauce: I recommend jellied over whole berry for smooth slices that hold their shape.
Dark chocolate chips: Pick a good-quality brand with at least 60% cacao for rich, bittersweet flavor.
Coconut oil (optional): This helps melt the chocolate to a silky, easy-dipping consistency but you can skip it if you prefer.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chocolate-Covered Cranberry Bites Recipe is—you can tweak it to your taste or dietary needs easily. Here are a few ways I’ve made it my own over the years, and I encourage you to play around with them too.

Using milk or white chocolate: I’ve tried swapping dark chocolate for white chocolate, which gives a sweeter and creamier bite—great if you prefer something less intense.
Adding nuts or seeds: Sprinkling chopped pistachios or toasted pumpkin seeds on top right after dipping adds a fantastic crunch.

Spiced chocolate: Adding a pinch of cinnamon or cayenne to the melted chocolate creates a warm, cozy twist perfect for winter.
Whole cranberry sauce clusters: If you prefer texture, use whole berry cranberry sauce to make rustic clusters instead of smooth discs.

How to Make Chocolate-Covered Cranberry Bites Recipe

Step 1: Slice and Freeze the Cranberry Sauce

Start by opening your can of jellied cranberry sauce. I like to cut it into half-inch thick discs—usually about two full ribs per slice based on the can’s texture lines. Place these slices on a parchment-lined baking sheet and pop them into the freezer for at least 30 minutes. This step is a game-changer because it firms up the cranberry slices, making them much easier to dip without falling apart or warming up the chocolate too quickly.

Step 2: Melt the Chocolate with Coconut Oil

While the cranberry slices chill, melt your dark chocolate chips together with the tablespoon of coconut oil in a microwave-safe bowl. I heat it on high for one minute, then stir and heat in 15-second bursts until the mixture is silky smooth. The coconut oil thins out the chocolate just right, making the dipping smoother and the final coating less thick.

Step 3: Dip the Cranberry Slices and Freeze Again

Taking your cranberry slices out of the freezer, use a fork to carefully submerge each piece fully into the melted chocolate. Let the excess chocolate drip back into the bowl before setting the coated bites back onto your parchment-lined tray. After coating all pieces, return the tray to the freezer for another 30 minutes or until the chocolate sets completely. This freezes everything perfectly and gives you that satisfying crisp chocolate shell when you bite in.

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Pro Tips for Making Chocolate-Covered Cranberry Bites Recipe

Use Jellied Sauce for Shape: The jellied cranberry sauce forms clean discs that hold up well—whole berry versions tend to get messy during dipping.

Chill Thoroughly: Freezing the cranberry slices before dipping helps the chocolate harden quickly without melting the fruit layer.
Drain Excess Chocolate: Let the dipped slices rest over the bowl so the extra chocolate drips off for a thinner, more attractive coating.
Trim Drips After Setting: If you notice any excess chocolate drips on the edges once set, carefully trim them with a sharp knife for neat presentation.

How to Serve Chocolate-Covered Cranberry Bites Recipe

The image shows a close-up of a round chocolate-covered treat with two thick layers. The bottom layer is a flat chocolate disk with a smooth, glossy surface. On top of that, there is a second layer broken into two pieces, revealing a thick, dark, almost black filling inside. This filling contrasts with the lighter, milk-chocolate outer shell. A single shiny red berry sits on top of the cut pieces, adding a pop of color. The treat is placed on a white marbled surface with blurred colorful round objects in the background. photo taken with an iphone --ar 2:3 --v 7 - Chocolate-Covered Cranberry Bites, festive holiday treats, easy cranberry chocolate snacks, quick holiday dessert, elegant Christmas sweets

Garnishes

I usually keep garnishes simple to let these bites shine. Sometimes I add a light sprinkle of flaky sea salt right after dipping—salt and dark chocolate are a dream team. On festive occasions, a dusting of edible gold glitter or a drizzle of white chocolate adds an elegant touch that guests adore.

Side Dishes

If I’m serving these as part of a holiday dessert spread, I pair them with spiced nuts, tangy orange slices, or a cheese board featuring creamy brie and sharp cheddar. Their bright flavor really complements richer sides and keeps the palate refreshed.

Creative Ways to Present

I love arranging these bites on festive platters lined with fresh sprigs of rosemary or pine branches during the holidays. You can also stack them in small clear boxes tied with ribbon for charming edible gifts. For parties, try skewering a few with cocktail picks alternating between cranberry bites and fresh cranberries—super cute and easy to eat!

Make Ahead and Storage

Storing Leftovers

I keep leftover Chocolate-Covered Cranberry Bites stored in an airtight container in the refrigerator. They stay fresh for up to a week, but honestly, they rarely last that long in my house! Just be sure to keep them chilled to maintain that perfect firm chocolate shell.

Freezing

Because we freeze the bites before and after dipping, I’ve found they freeze beautifully for up to 2 months. Just pop them in a freezer-safe container with parchment between layers to prevent sticking. When you want to enjoy, thaw them in the fridge for 30 minutes and they’re ready to go.

Reheating

Reheating isn’t really necessary, but if you prefer a slightly softer bite, let them sit at room temperature for 10-15 minutes before eating. Avoid microwaving as that can melt the chocolate unevenly and ruin the texture.

FAQs

Can I use whole berry cranberry sauce instead of jellied?

Yes, but be aware that whole berry sauce is more textured and may not slice into neat discs. If you don’t mind morsel-like shapes or want a rustic cluster, it works fine, but jellied sauce gives the smoothest and cleanest bites.
Is coconut oil necessary when melting the chocolate?

It’s optional but highly recommended. Coconut oil thins the melted chocolate, making it easier to dip and creating a thinner, shinier coating that hardens nicely.
How do I prevent the chocolate from clumping when dipping?

Make sure your cranberry discs are well frozen beforehand and stir your chocolate regularly while melting to keep it smooth and glossy. Also, let excess chocolate drip off before placing the bite on parchment.

Can I make these vegan or dairy-free?

Absolutely. Use dairy-free or vegan dark chocolate chips along with coconut oil and verify that the cranberry sauce doesn’t contain any animal-derived ingredients for a fully vegan treat.

Final Thoughts

I absolutely love how this Chocolate-Covered Cranberry Bites Recipe perfectly balances tart and sweet with the richness of dark chocolate—and how easy it is to make. When I first tried it, I was amazed at how simple steps led to such a gourmet-looking treat. Whether you need a quick holiday dessert, a fun snack, or a charming gift idea, these bites always impress. So grab a can of cranberry sauce, melt some chocolate, and treat yourself—you deserve this!

Chocolate-Covered Cranberry Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 65 reviews

Author: Hannah
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 1 hour 12 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Print Recipe

Description

Delightfully sweet and tangy jellied cranberry sauce slices coated in smooth dark chocolate, creating a perfect bite-sized holiday treat that balances fruity tartness with rich chocolate flavor.

Ingredients

Scale

Cranberry Sauce

14 ounce can jellied cranberry sauce

Chocolate Coating

16 ounces dark chocolate chips
1 Tbsp coconut oil (optional but makes dipping much smoother)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cranberry Sauce: Open your can of jellied cranberry sauce and carefully cut it into approximately ½-inch thick discs, about 2 full ribs based on the can’s imprint. This ensures uniform bite-sized pieces for easy coating.

Freeze the Sauce Slices: Place the cranberry sauce rounds on a baking sheet lined with parchment paper or a silicone baking mat. Transfer the sheet to the freezer and allow the slices to firm up for at least 30 minutes. Freezing helps the cranberry slices hold their shape during dipping.
Melt the Chocolate: Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Heat on high for 1 minute, then stir. Continue microwaving in 15-second increments, stirring each time until the chocolate is fully melted and smooth.
Dip the Cranberry Slices: Remove the cranberry sauce discs from the freezer. Using a fork, submerge each slice completely into the melted chocolate, allowing excess chocolate to drip off before returning it to the lined baking sheet. Repeat until all slices are coated.

Set the Chocolate: Place the coated cranberry slices back into the freezer for about 30 minutes or until the chocolate is fully set and firm. Once set, trim any chocolate drips with a sharp knife if desired. Serve and enjoy!

Notes

Jellied cranberry sauce is preferred for its smooth texture. Whole cranberry sauce tends to be lumpy but can be used for clusters if shape is not a concern.
You can substitute other types of chocolate for dark chocolate according to personal preference.

If you find it difficult to remove the cranberry jelly from the can, pop a hole in the bottom with a bottle opener to release pressure for easier removal.
Allow the excess chocolate to drip off fully before placing on the baking sheet to avoid overly thick chocolate coating.
Extra melted chocolate can be drizzled on top of the coated bites for a decorative touch.

Use a sharp knife to trim any chocolate drips after the bites have set for a cleaner presentation.

Nutrition

Serving Size: 1 serving (about 1 ounce)
Calories: 423 kcal
Sugar: 35 g
Sodium: 20 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg