Chocolate Covered Cranberries

1 (12 ounce) package cranberries
1/2 package (6 ounces) milk chocolate chips
1 tablespoon shortening

Heat chocolate chips and shortening over low heat stirring frequently until melted. A double-boiler is best for this. (A double-boiler can be any metal container with rounded sides that will fit into a pot without falling in. Make sure that water in pot does not touch the bottom of the other container. An inch or two of water in the pot is sufficient.) Once chocolate is thoroughly melted skewer cranberries one at a time and dip in chocolate to cover. Place on a non-stick surface such as a piece of aluminum foil, wax paper, parchment, or silicone baking mat. After batch is done chill the cranberries in a refrigerator for 3 hours or longer to thoroughly set chocolate. Allow to rewarm to room temperature before serving.

The tooth picks can be skipped by rolling cranberries in chocolate and extracting with a spoon or tongs. The result will be a little bit messier, however, and you have to be careful not to keep the cranberries in the chocolate too long or they will start to cook.