Chocolate-Covered Cranberries
4 ounces semisweet or milk chocolate
1/2 cup dried, sweetened cranberries
Line a baking sheet with parchment paper or plastic wrap. Melt the chocolate in a double boiler or in a glass bowl in the microwave; remove from heat once melted.
Add the cranberries to the chocolate and stir until coated. Fish out the cranberries with a fork, tapping off excess chocolate on the side of the bowl, and transfer to lined baking sheet.
Put baking sheet in refrigerator until chocolate hardens, about 20 minutes. Store in the fridge.