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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce turns a tart, smooth cranberry center into bite-size pieces with a snappy semisweet chocolate coating. Chill the cranberry slab until firm, cut it into squares, then dip and refrigerate until set.
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Prep Time 20 minutes
Cook Time 12 minutes
blooming, chilling, and freezing 4 hours 40 minutes
Total Time 5 hours 12 minutes
Servings: 64 pieces
Course: Dessert
Cuisine: American
Calories: 49
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry centers
  • 1 tbsp gelatin unflavored powdered
  • 3 tbsp water cold
  • 1 bag (12 oz) cranberries fresh
  • 1 cup granulated sugar
  • 0.5 cup water
For the chocolate coating
  • 12 oz semisweet chocolate chopped
  • 1 tbsp coconut oil

Equipment

  • 1 3-quart saucepan
  • 1 8x8-inch pan
  • 1 Immersion blender
  • 1 baking sheet
  • 1 microwave

Method
 

Make the cranberry centers
  1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
  2. Combine the cranberries, sugar, and 1/2 cup water in a 3-quart saucepan, then bring to a boil over medium heat.
  3. Simmer for 10 to 12 minutes, stirring occasionally, until the berries have burst and the mixture is thick.
  4. Remove the pan from the heat and puree the cranberry mixture with an immersion blender until smooth.
  5. Stir in the bloomed gelatin until fully dissolved.
  6. Line an 8x8-inch pan with parchment paper and pour in the cranberry mixture.
  7. Refrigerate for at least 4 hours, until firm.
  8. Lift the cranberry slab from the pan and cut it into 1-inch squares.
  9. Arrange the squares on a parchment-lined baking sheet and freeze for 20 minutes.
Make the chocolate coating
  1. Melt the chocolate and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between intervals, until smooth.
  2. Dip each frozen cranberry square in the chocolate and let the excess drip back into the bowl.
  3. Place each dipped square on the lined baking sheet.
  4. Refrigerate the pieces for 15 minutes, until the chocolate is set.

Notes

For clean cuts, chill the cranberry slab until fully firm and wipe the knife between cuts. Store in an airtight container in the refrigerator for up to 5 days; freeze in a sealed container for up to 1 month. For a dairy-free version, use dairy-free semisweet chocolate.