These are like little gems of sweet, tart candy!
Eat them out of hand, or use them in granola or to decorate holiday cookies, cakes and candies.
Note: I let these go too long the first time I tried them and ended up with bitter browned cranberry nuggets. That batch went in the trash. Watch them closely the first hour you bake them, if they seem to be browning, turn the heat down by 25 degrees Fahrenheit (or about 5 degrees Celsius).
One 12 ounce package fresh cranberries (rinsed and dried off)
1 tablespoon maple syrup
1 tablespoon canola or coconut oil
1 tablespoon freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon freshly grated ginger root
1/4 cup granulated sugar
Place all ingredients, except granulated sugar in a medium bowl and stir to coat the cranberries with the mixture.
Lay out on a parchment lined baking sheet in a single layer.
Bake at 225 degrees Fahrenheit (or 105 degrees Celsius) for 3 hours. Remove from oven, let cool completely.
Coat with 1/4 cup granulated sugar and store in an airtight container at room temperature until ready to use. Use or freeze within 1 week.
The cranberries should mostly look wrinkly by hour 2, if you have some stragglers that are desperate to keep their firm complexions simply pierce them with the tip of a sharp knife and they will wrinkle accordingly.