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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce with a glossy, thick fruit base finished by melting dark chocolate. Simmer until the berries burst, then cool and chill for a scoopable, spoonable texture.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.25 cup orange juice
  • 0.5 tsp vanilla extract
  • 0.25 salt pinch
Chocolate topping
  • 3 oz dark chocolate (60-70%), chopped
  • 1 dark chocolate shavings for garnish

Equipment

  • 1 saucepan

Method
 

Make the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat. Watch for active bubbling across the surface.
  2. Add fresh cranberries, then reduce to a simmer. Simmer for 10-12 minutes until the berries burst and the sauce thickens, stirring occasionally so it cooks evenly.
  3. Remove the saucepan from heat and stir in chopped dark chocolate, vanilla extract, and salt until fully melted and glossy. Scrape the bottom and corners to keep the texture smooth.
Chill and garnish
  1. Cool the cranberry sauce to room temperature, then transfer to a container and chill. Refrigerate until set, about 2 hours, for a firm, spoonable texture.
  2. Top with dark chocolate shavings just before serving. Serve with turkey, or spoon over cheesecake or ice cream.

Notes

For the glossiest finish, stir the sauce until the chocolate is completely melted right after the pan is removed from heat. Store in the refrigerator up to 5 days in a covered container; the texture firms as it chills. Freeze yes, up to 1 month, then thaw overnight in the fridge and stir gently. If you want a less-sweet version, use 1/2 cup sugar and taste after the chocolate melts, adjusting with a splash of orange juice if needed.