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)
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
