Total Time
Prep 15 mins
Cook 30 mins


  1. In a medium saucepan, combine cranberries, corn syrup and water.
  2. Cook stirring until berries are popped and mixture is thickened.
  3. Let cool.
  4. In a heavy saucepan over medium heat, melt butter; stir in cocoa then condensed milk.
  5. Stir until mixture thickens.
  6. Stir in cooled cranberries.
  7. Refrigerate 3 to 4 hours or until well chilled.
  8. Shape into one inch balls.
  9. Roll in powdered sugar.
  10. Store in refrigerator.


Most Helpful

As the previous reviewer stated, these don't set up well at all, they do taste pretty good, though the recipe would probably work better using 8 - 10 ounces semi-sweet chocolate rather than the cocoa. Instead of wasting the whole batch, I used a cup of it in place of peanut butter in Cornflake candy, I'll figue out a way to firm up the rest enough so I can roll and dip them in chocolate bark coating. Wish I could give it more stars, I was really looking forward to not-too-sweet cranberry chocolate truffles.

ghostlyvision January 18, 2010

These tasted great - not too sweet & just a mild fruity taste. I used a food mill so I just got the "good stuff" from the cranberries. They came out really soft & didn't hold their shape - probably because I messed with the recipe. Good taste though.

cindypt December 30, 2002

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