Whole berries in every handful: each cranberry stays a complete fruit from the harvest to the pouch, so it holds its shape in a bowl of muesli, in a cake batter and on a cheese board just the same Sharp and sweet at once: cranberry carries a bright, tart edge, and that acidity is what makes it work against the sweetness of a bake, the richness of a cheese board and the plainness of porridge From breakfast through to baking: a handful goes into muesli, porridge and yoghurt in the morning. Later the same day it turns up in cookies, muffins, soda bread or a grain salad on the table Rehydrates in the bowl: left to sit in warm water, juice or yoghurt, the dried berries take liquid back on and swell, so they can be softened ahead of time and then stirred into porridge or a batter One pouch, one shelf: 1 kg keeps in a kitchen cupboard at room temperature and needs no fridge, so it simply stands beside the oats and the flour jar and is reached for whenever a bowl is being filled
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