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Chocolate Covered Cranberry Sauce

Chocolate covered cranberry sauce with a glossy, thick berry base and melted dark chocolate swirl. Simmer until the berries burst, then cool and chill for a sliceable, scoopable texture.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry sauce
  1. In a saucepan, bring sugar, water, and orange juice to a boil over medium-high heat, stirring until dissolved.
  2. Add the fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce thickens and looks glossy.
Melt in chocolate
  1. Remove the saucepan from the heat and stir in the chopped dark chocolate, vanilla extract, and salt until fully melted and glossy.
Chill and serve
  1. Cool the sauce to room temperature, then chill until set, thick, and spoonable.
  2. Top with dark chocolate shavings before serving.
  3. Serve alongside turkey, or spoon over cheesecake or ice cream.

Notes

For the smoothest chocolate finish, stir the chocolate mixture until there are no visible flecks and the sauce looks uniformly glossy. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months and thaw in the fridge. For a lighter option, use reduced-sugar cranberry sauce ingredients (or swap part of the sugar for a 1:1 baking sweetener) and keep the chocolate amount the same.