Go Back

Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce made with simmered, burst cranberries thickened into a glossy dark base and stirred with melted 60–70% chocolate. Chilled for a spoonable texture, finished with dark chocolate shavings for a sweet-tart, chocolatey bite.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.25 cup orange juice
  • 3 oz dark chocolate (60-70%), chopped
  • 1 tsp vanilla extract
  • 0.0625 salt pinch
Garnish
  • 1 Dark chocolate shavings for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook and thicken the cranberry sauce
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat, watching for active bubbling at the surface.
  2. Add fresh cranberries and simmer for 10-12 minutes until the berries burst and the sauce thickens, keeping the mixture gently bubbling.
Melt in chocolate and flavor
  1. Remove the pan from the heat and stir in chopped dark chocolate, vanilla extract, and salt until fully melted and glossy, scraping the bottom to prevent scorching.
  2. Cool the sauce to room temperature, then chill until set and spoonable.
  3. Top with dark chocolate shavings and serve chilled, either alongside turkey or spooned over cheesecake or ice cream.

Notes

Pro tip: use chopped chocolate that’s cold and uniform so it melts quickly off-heat for a smooth, shiny texture. Store covered in the refrigerator up to 5 days; freeze for up to 1 month and thaw in the fridge. For a dairy-free option, swap in dairy-free dark chocolate chips (still 60–70% style) and keep the rest the same.