Yogurt Covered Cranberries

I've been looking for some new additive-free snack ideas, some munchies that both the adults and the kids could enjoy, and these yogurt covered cranberries (via the kitchn) are at the top of my list for new things to try. Thought I'd share the recipe here, especially since it's been breaking news that cholov yisroel Greek Yogurt has finally made it onto the market (thanks for the tip-off Jana!)!!

Yogurt Covered Cranberries

1 tablespoon water 1 teaspoon vanilla extract 1/2 teaspoon gelatin 1/4 cup Greek yogurt 1 tablespoon honey Pinch salt 2 cups powdered sugar, plus extra for dusting cranberries 8 ounces (about 3 cups) dried cranberries

Combine the water and vanilla in a small dish or ramekin. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed in the liquid. Set aside for about 5 minutes or until needed. It will set into a thick paste.

In another small dish or ramekin, whisk together the yogurt, honey, and salt. Microwave on HIGH in 5 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle.

Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a small mixing bowl. Pour the powdered sugar on top. Whisk gently until the yogurt and powdered sugar combine into a thick, but pourable, frosting (see image above).

In a separate bowl, toss the cranberries with a tablespoon of powdered sugar until they are completely dusted. Pour about half of the yogurt coating over the cranberries. Stir until the cranberries are completely coated and you can see no more dry powdered sugar.

Line a baking sheet with wax paper or silpat. Drop the coated cranberries in clumps onto the baking sheet, separating them as much as you like with your fingers. They will be very sticky. Let the cranberries sit, uncovered, until dry to the touch, about 30-45 minutes.

Transfer the cranberries back into a mixing bowl and toss with the remaining yogurt coating to give them a second, thicker coat. Drop them back onto the lined baking sheet. When the tops are dry to the touch, move the cranberries around to make sure the undersides also have a chance to dry. (If you have a cooling rack with a small enough grating, you can scatter the cranberries on top for quicker and more even drying.) In total, the cranberries will take at least 6 hours or overnight to dry.

Store yogurt-covered cranberries in an airtight container at room temperature. They will keep for several weeks.