Cranberry & Cherry Granola

From Yankee Magazine — May 2011

Fruit Recipes | Miscellaneous Recipes

Preparation Time: 15 minutes

Start to Finish Time: 45 minutes

Yield: about 3-1/2 cups

I wanted to bring a hostess gift when I visited Judith Jones, so I decided on a jar of homemade granola, which is always useful at a summer house that sees its fair share of guests. Little did I know she'd made her own granola earlier in the week. This is adapted from the recipe in my book Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt (Harvard Common Press, 2009).

• 1/4 cup honey
• 1/4 cup pure, local maple syrup
• 2 tablespoons light-brown sugar
• 2 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract
• 2 cups whole rolled oats (not instant)
• 1/3 cup unsweetened shredded coconut
• 1/2 cup slivered almonds
• 1/2 teaspoon fine sea salt
• 1/2 cup dried cranberries
• 1/2 cup dried cherries

Heat oven to 325°. Line a rimmed baking sheet with parchment paper. In a small saucepan over medium heat, combine honey, maple syrup, brown sugar, butter, and vanilla. Bring to a boil (but don't let it boil over). Then reduce heat and simmer about 5 minutes, stirring often.

In a medium-size bowl, combine oats, coconut, almonds, and salt. Pour hot honey mixture over oat mixture, and stir to coat thoroughly. Spread mixture evenly on the baking sheet.

Bake 15 minutes, stirring occasionally. Then add cranberries and cherries, and stir to distribute.

Bake 15-17 minutes longer, stirring occasionally, until golden brown (don't let it burn).

Remove from the oven and cool completely. Granola will keep in an airtight container at room temperature for up to 2 weeks.

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