I don't remember the exact date, but I definitely remember. I remember that moment when I first saw fresh cranberries. Up until then, I had only seen them in that wiggly soup-can-shaped format--you know the one. Since, I have always preferred the more fruit-like cranberry sauce, but even that has its shortcomings. 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!