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Dessert & Baking|Fresh Fruit

Cranberry Truffles



  • 3/4 cup butter
  • 3/4 cup light corn syrup
  • 1 14-oz. can sweetened condensed milk
  • 2 cups fresh or frozen cranberries
  • 1/4 cup water
  • 3/4 cup unsweetened cocoa powder


  • In a medium saucepan over medium heat, combine cranberries, corn syrup, and water. Stir continuously until berries pop and mixture thickens. Set aside to cool.
  • In another medium saucepan over medium heat, melt butter and stir in cocoa and condensed milk. Stir until mixture thickens. Then stir in cooled cranberry mixture.
  • Refrigerate truffle dough 3 to 4 hours or until well chilled.
  • When cool, shape into one-inch balls, and roll in desired coatings.
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