Transform a classic Thanksgiving side into a year-round indulgence with these simple yet irresistible treats. Freezing slices of jellied cranberry sauce and coating them in a crisp chocolate shell creates a sweet-tart bite with a fudgy, sorbet-like interior that melts in your mouth. Thanks to the cranberries’ natural pectin and the smooth sweetness of canned cranberry sauce, these bites hold their shape beautifully while delivering a refreshing burst of flavor. With just three ingredients, you can turn everyday cranberries into a decadent, freezer-ready dessert everyone will love.

Ingredients

• 1 x 14 oz can jellied cranberry sauce
• 400 g dark chocolate, chopped

Preparation

1. Line a small baking sheet (small enough to fit in your freezer) with parchment paper. Slice the jellied cranberry sauce into 8 rounds. Place the rounds on the baking sheet. If using non-jellied cranberry sauce, dollop it into small piles. Freeze for at least 2 hours, until the exterior is firm and holds its shape, similar to a popsicle.
2. Place 300 g of the chopped chocolate in a microwave-safe bowl. Melt in the microwave at 15-second intervals, stirring between each interval until smooth. Add the remaining 100 g of chocolate and stir until melted. A few small chunks are fine.
3. Remove the frozen cranberry rounds from the freezer. Working quickly, dip each round in chocolate, coating it on all sides. Use two forks to flip and fully cover each piece. Place the chocolate-coated rounds back onto the parchment-lined baking sheet. If the chocolate begins to harden, briefly microwave to soften and continue dipping.
4. Return the baking sheet to the freezer and freeze for at least 30 minutes, until the chocolate shell is fully hardened.
5. Store the cranberry chocolate bites in the freezer for up to one month. Enjoy straight from the freezer for a refreshing, fudgy treat.