Cranberries are beautiful and I want to feast on a sauce that not only showcases their gorgeous color and flavor, but also their grape-like shape. So I baked them. Though firm when raw, cranberries fall quickly to even just a little heat. You don’t have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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