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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce made by simmering fresh cranberries until they burst, then stirring in chopped dark chocolate for a glossy finish. Chilled until thick, it’s topped with chocolate shavings for a rich, tangy side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Cook the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat. Look for large bubbles that don’t stop when stirred.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens. The mixture should look glossy and more jam-like.
Add chocolate and finish
  1. Remove from heat, then stir in chopped dark chocolate, vanilla extract, and salt until the chocolate melts and the sauce turns glossy. Use steady stirring until the texture is smooth.
  2. Cool the sauce to room temperature, then chill until set. It should thicken further once cold.
  3. Top with dark chocolate shavings right before serving. Serve spooned alongside turkey or over cheesecake or ice cream.

Notes

Pro tip: keep simmering to 10-12 minutes so the sauce thickens without becoming dry, and stir until the chocolate fully melts for a uniform sheen. Store in the refrigerator up to 5 days; freeze is not recommended because the cranberry texture can soften after thawing. For a lower-sugar swap, use a 1:1 sugar substitute suitable for cooking.