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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce with a glossy, thick simmered base and melted dark chocolate swirl. Bursting berries cook down to a spoonable texture, then chill into a rich holiday-ready side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Boil the syrup
  1. Bring sugar, water, and orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the liquid is actively bubbling.
Simmer until berries burst
  1. Add cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens and coats the back of a spoon.
Melt in chocolate and flavor
  1. Remove from heat, then stir in chopped chocolate, vanilla extract, and a pinch of salt until fully melted and glossy with no chocolate streaks.
Chill
  1. Cool the sauce to room temperature, then chill until set for clean spooning and thicker texture.
Serve
  1. Top with dark chocolate shavings right before serving, and spoon it alongside turkey or use it over cheesecake or ice cream for a rich finish.

Notes

Pro tip: for the glossiest finish, stir the chocolate in right after removing the pot from heat so it melts evenly without overcooking the cranberry base. Store covered in the refrigerator up to 5 days; freeze up to 1 month (texture may soften slightly after thawing). For a simple swap, use dairy-free dark chocolate to keep the flavor while making it dairy-free.