Preheat oven to 200 degrees. Coat 2 large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.

Drop batter by teaspoonfuls onto prepared sheet pans; press 1 sweetened, dried cranberry into the top of each cookie.

Bake for two (2) hours. Cool completely before removing from pans. Store in airtight containers.

Yields about 80 cookies.