DRY CRANBERRIES RECIPE RECIPES

Steps:

• After cutting each of the clean, dry cranberries in half, mix all of them with the honey.
• Cover a large baking sheet with parchment paper, then spread the cranberries out in a single layer.
• Bake for 3 hours at 225°F, then leave to cool & dry out more. If once cooled & left to air overnight, you feel they need more drying, you can carefully do a bit more time, maybe 30 minutes, perhaps at lower heat. You don’t want to burn them. (Which happened to one batch I did for 4 hours.) The other three were perfect, at closer to 3 hours. If you don’t want them crispy, you can do for less time. But we like the crunch.
• Once completely dry, these kept well, in lidded glass mason canning jars, for almost a year, when the last of our several batches, were eaten up. No idea how long they would last beyond that. Stayed nice and crunchy. We live in a humid environment, so the canning jars did a nice job of keeping the moisture out.

Steps:

• Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
• Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.