My Dark Chocolate Covered Cranberries are sweet and tart, making them the perfect holiday bite. With only 3 ingredients, this chocolate-covered fruit is easy to make for a festive snack or gift.
If you want to gift new edibles this year, try my Chocolate Covered Cranberries and Almond Toffee Recipe.
The only 3 ingredients you'll need are dark chocolate, coconut oil, and fresh cranberries.
We skewered the fresh cranberries with a toothpick for the perfect chocolate coating, and yes this does take time.
Option B is to toss all the cranberries into the bowl of melted chocolate and scoop them out with a slotted spoon. While the final product won't be as pretty, it will be a major time saver.
Serve these chocolate cranberries with other Christmas favorites, like my Air Fryer Baked Brie, Spinach and Artichoke Dip Without Mayo, and my Smoked Salmon Canapes.
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Why You'll Love This Recipe
- Sweet and Tangy Flavor. The sweetness you get from chocolate pair great with juicy and tart cranberries.
- Easy to make with just three ingredients. Dark chocolate, coconut oil, and fresh cranberries are the only ingredients you'll need.
- A healthy holiday snack. With healthy antioxidants from fresh cranberries, healthy fats from coconut oil, and dark chocolate lower in sugar.
- Perfect for Christmas. Serve these poppable bites by themselves or on a party platter.
Ingredients + Substitutions
Here is a visual overview of the Cranberry Chocolate Ingredients and some helpful substitutions. Scroll to the recipe at the bottom for quantities.
Cranberries
Fresh cranberries are used in this recipe and in my Cranberry Chutney, and are found in grocery stores from November through January. Frozen cranberries work great too; make sure you thaw them before dipping.
Want to check if your cranberries are fresh? Drop one on your countertop, it should bounce!
Dark Chocolate
Use good-quality dark chocolate for the best flavor. I chop my chocolate bar into smaller pieces to melt faster in the microwave.
If you prefer a sweeter-tasting chocolate, try milk chocolate or white chocolate-dipped cranberries.
Coconut Oil
A small amount of coconut oil is melted with dark chocolate to make the coating shine and harden the chocolate.
You can use butter instead of coconut oil or leave the fat out completely.
See recipe card for quantities.
Variations
If you love chocolate-covered fruit, give these delicious variations a try!
- Pomegranates
- Strawberries
- Bananas
- Pineapple
- Mango
- Orange Slices
- Cherries
Give my Chocolate Covered Pineapple a try for a tasty variation.
How to make Chocolate Covered Cranberries
I've provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Step 1. In a microwave-safe bowl, combine dark chocolate and coconut oil. Chop chocolate into smaller pieces to help it melt more quickly.
Step 2. Microwave in 15-30 seconds burst, then give a stir with a rubber spatula. Repeat until the chocolate is melted and smooth.
Step 3. Pierce each cranberry with a toothpick and dip them into the melted chocolate. Allow any excess chocolate to drip off before setting it aside.
Step 4. Place the dipped cranberries onto a wax paper-lined baking tray. Using a chopstick to release the cranberry from the toothpick is helpful!
Chef Tips
- Chop chocolate into smaller pieces so it melts quickly in the microwave.
- Microwave in 15-30-second bursts so you don't burn the chocolate.
- To save time, toss the cranberries into the bowl of melted chocolate and scoop them out with a slotted spoon.
- Use wax paper so the chocolate-covered fruit doesn't stick.
- If you don't have a microwave, melt chocolate in a double boiler.
Equipment
- Glass Bowl - You can use a glass bowl or any microwave-safe bowls
- Tooth Picks - For dipping the cranberries
- Baking Tray - I used ½ sheet pans
- Wax Paper - Prevents the chocolate-covered cranberries from sticking
FAQ's
After the chocolate coating hardens, transfer the cranberries to an airtight container, and refrigerate for one week.
You'll notice the tartness of the cranberries start to mellow and taste sweeter after a few days in the refrigerator.
Yes, especially if you use dark chocolate, as it contains less sugar. It's a smart way to get kids excited about trying different fruits!
Yes, in fact when I tested out this recipe the first time I used frozen cranberries and they were delicious.
Thaw the frozen cranberries and pat them dry so the melted chocolate will stick.
You can opt for sweeter chocolate, such as milk chocolate or white chocolate.
More Holiday Snacks
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Dark Chocolate Covered Cranberries
Equipment
Ingredients
- 12 ounces dark chocolate
- 2 tablespoons coconut oil
- 12 ounces cranberries fresh
Instructions
- In a microwave-safe bowl, combine dark chocolate and coconut oil. Chop chocolate into smaller pieces to help it melt more quickly.
- Microwave in 15-30 seconds burst, then give a stir with a rubber spatula. Repeat until the chocolate is melted and smooth.
- Pierce each cranberry with a toothpick and dip them into the melted chocolate. Allow any excess chocolate to drip off before setting it aside.
- Place the dipped cranberries onto a wax paper-lined baking tray. Using a chopstick to release the cranberry from the toothpick is helpful!
- Refrigerate cranberries until the chocolate hardens, about 30 minutes. Transfer to an airtight container for up to 1 week.
Notes
- Chop chocolate into smaller pieces so it melts quickly in the microwave.
- Microwave in 15-30 seconds bursts in the microwave so you don't burn the chocolate.
- To save time toss the cranberries into the bowl of melted chocolate and scoop them out with a slotted spoon.
- Use wax paper so the chocolate-covered fruit doesn't stick.
- If you don't have a microwave, melt chocolate in a double boiler.
Mike Cleavenger says
A great healthy holiday snack that is sweet and tart, perfect for Christmas!