I love cranberries the way I do sour cherries in June, except cranberries are easier to come by (here, at least), keep longer, cost less, have less of a blink-and-you-missed-them season and freeze seemingly indefinitely perfectly. I think it would be chromatically impossible to find a more stunning shade of red than the one they collapse into when cooked. Yet taste-wise, I know they scare people because they’re aggressively tart and sour — they could make your average Eureka lemon seem like a wimp.
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