What could go wrong with them? If they look and smell okay, they are. I'm sitting here eating granola I made with dried cranberries that are a lot older than that, because I bought a giant bag at Sam's long ago.

They're safe to eat (as long as they're not moldy or anything, hehe). At most you'll have a quality issue...color/flavor loss, stale smell. I have a giant (Costco) bag that we opened last spring and they're fine, just a bit dry. Dehydrated foods have a long shelf life, safety-wise... it's quality you lose.

Ditto Katie. They will be safe but might be better cooked in something than eaten out of hand.

No sign of mold to any other odd look.... I am going to put them in a Cranberry Almond Chocolate Biscotti... so I will give it a go.

Thanks everyone!

Alexa

Cranberry Almond Chocolate Biscotti
Makes about 36
1 1/2 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla
1/4 cup unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces white chocolate, finely chopped

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds. Turn the dough out onto a floured surface. Flour your hands so that the dough won't stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

Resurrecting old threads. You must be bored.

Old thread, but I wasn't here when it went around the first time...so...if the cranberries contain any kind of oil (many dried cranberries do) it's likely that they are rancid and I wouldn't use them. If they don't contain oil, then I would use them without hesitation.

Thanks for the latest reply I’m actually baking banana bread this morning and noticed my dried cranberries have a 10/2023 expiry date. I really appreciate the info.

I would taste them and if not rancid, I would use them. They aren't that old!