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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce turns tart cranberry puree into firm, chewy centers dipped in a smooth semisweet chocolate shell. Chill the cranberry slab until set, cut it into pieces, and coat each one for a bite-size holiday treat.
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Prep Time 15 minutes
Cook Time 12 minutes
setting and chilling 4 hours 55 minutes
Total Time 5 hours 22 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry centers
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 0.5 cup cold water divided; remaining amount
  • 2 tbsp cold water divided
  • 2.25 tsp unflavored powdered gelatin
For the chocolate coating
  • 8 oz semisweet chocolate chips
  • 2 tsp coconut oil

Equipment

  • 1 8x4-inch loaf pan
  • 1 Immersion blender
  • 1 fine-mesh sieve
  • 1 microwave-safe bowl

Method
 

Make the cranberry centers
  1. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl and let it stand for 5 minutes.
  2. Combine the cranberries, sugar, and remaining 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat.
  3. Reduce the heat to medium and cook for 10 to 12 minutes, stirring occasionally, until the cranberries have burst and the sauce is thick.
  4. Remove the pan from the heat and blend the sauce until smooth with an immersion blender.
  5. Press the sauce through a fine-mesh sieve into a bowl.
  6. Stir the bloomed gelatin into the hot cranberry puree until dissolved.
  7. Pour the cranberry puree into a parchment-lined 8x4-inch loaf pan.
  8. Refrigerate for at least 4 hours, until firmly set.
  9. Lift the cranberry slab from the pan and cut it into 16 pieces.
  10. Arrange the pieces on a parchment-lined plate.
  11. Freeze for 20 to 30 minutes, until very firm.
Coat the centers
  1. Combine the chocolate chips and coconut oil in a narrow microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring between each, until smooth.
  3. Let the chocolate cool until warm but not hot, about 90°F.
  4. Dip each cranberry piece to coat and set it on parchment.
  5. Refrigerate the pieces for 20 minutes, until the chocolate is set.

Notes

For the smoothest coating, let the melted chocolate cool until warm but not hot, about 90°F. Store airtight in the refrigerator for up to 5 days; freezer-friendly for up to 1 month. For a dairy-free version, use dairy-free semisweet chocolate chips.