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 Baking in batches: 2 kg is the format for a kitchen that makes granola by the tray, packs lunches every week and bakes right through the festive season, all from the same two pouches on the shelf 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 Two separate 1 kg pouches: the first one opens today and the second stays sealed exactly as it left the packing line, so the second kilogram meets the air only when the kitchen actually needs it
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