Whole berries in every scoop: each cranberry stays a complete fruit from the harvest to the bucket, so it holds its shape in a granola tray, 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 Built for a working kitchen: muesli and granola lines, breakfast bars and morning scones take it by the scoop. Celebration cakes, festive stuffings and grain salads take the same whole dried berry 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 The whole batch in one place: 20 kg sits upright in a bucket in the store room at room temperature, so a kitchen can scoop straight from it while the rest of the day's work carries on around it
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