These easy-to-make Chocolate Covered Cranberries will pop in your mouth in the most delicious way! Dip fresh cranberries into melted chocolate to make a light sweet and tart treat.
Why This Chocolate Covered Cranberries Recipe is So Good
- Minimal Ingredients: You need cranberries, chocolate, and a bit of oil to make the chocolate silky smooth. That’s it!
- A Fun DIY Gift: Add these chocolate flavor bombs to a festive bag or container and gift them to friends, family, or co-workers this Christmas.
- A Flavor Explosion: Cranberries covered in chocolate will literally pop in your mouth when you bite them, covering your taste buds with the most perfect sweet-tart flavor.
- Anyone who loves ocean sprays chocolate covered cranberries will love these.
- Chocolate: I used semi-sweet chocolate chips, but dark chocolate, milk chocolate, or white chocolate chips would also be delicious. If you find the flavor of cranberries to be too tart, using milk chocolate or white chocolate will give you a better balance.
- Oil: Vegetable shortening or coconut oil is used to thin out the chocolate and make it easier to dip the cranberries in them. It also makes the chocolate really smooth for dipping.
- Cranberries: It’s best to use fresh cranberries for this, but you can also use frozen cranberries. Keep in mind that the frozen cranberries will make the chocolate set very quickly so you have to move fast. Two cups is about a 12 oz bag.
If you like sweet and salty, sprinkle a little sea salt on top before they cool. Delish! We have the full amounts in the recipe card below.
EXPERT TIPS for Making Delicious Chocolate-Covered Cranberries
- Dried Cranberries: While not quite the same, dried cranberries are also delicious dipped in chocolate.
- I like to do a few cranberries at a time on a fork, but you can also stick a toothpick in the end of each cranberry for easy dipping. Keep in mind though, that if you pierce the cranberries, they will leak inside the chocolate, and should be eaten more quickly than if you left them un-poked.
- To store these chocolate covered cranberries, let the chocolate harden fully, then place them in an airtight container in the fridge or freezer. A chocolate covered cranberry can last for a very long time when kept cold, so your treats should stay fresh for at least a week, and potentially longer. You can also store them in a cool dry place.
- If you don’t have a microwave, you can use a double boiler.
MORE RECIPE IDEAS
- White Chocolate Chex Mix
- Christmas Pretzels
- Snicker Apple Salad
- Cranberry Pecan Cheese Ball
- Dairy Free Banana Bread
- Cashew Brittle
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
- 2 cups chocolate chips of choice
- 2 teaspoons vegetable shortening or coconut oil
- 2 cups fresh cranberries, whole
- Add the chocolate chips and vegetable shortening to a glass bowl.
- Microwave the chocolate chips for 30 seconds and then stir.
- Microwave an additional 30-60 seconds, just until the chocolate is almost melted. Stir until completely smooth. You do not want to overheat the chocolate so check it and stir every 20-30 seconds.
- Place the fresh cranberries, a few at a time, on a fork and dip into the chocolate and covered completely.
- Let any excess chocolate drip off. Place the chocolate covered cranberries onto a baking sheet lined with wax paper to dry. Let dry at room temperature until hardened or place in the refrigerator to set quickly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 11mgCarbohydrates: 62gFiber: 7gSugar: 50gProtein: 4g