This is a very versatile recipe -- feel free to add other dried fruits, pumpkin seeds, and a touch of honey or maple syrup to give the sweetness more depth of flavor. Recipe is from an old Bon Appetite magazine.
Preheat oven to 325 degrees F. Spray a heavy large-rimmed baking sheet with nonstick cooking spray.
Combine oats, almonds, coconut and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon and allspice in a medium saucepan. Bring to a boil, whisking until sugar dissolves.
Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared pan. Bake until golden brown at edges, about 20 minutes.
Add dried cranberries. Using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer.
Cool completely on baking sheet. Store in airtight container at room temperature.