So, I branched out. I saw an idea from Martha Stewart for cranberry cobbler, but I didn't put enough sugar in and it was terribly sour, even with ice cream. But so pretty! But sour.
Then I made pickled cranberries, partly because they called for juniper berries and I was curious. I was so disappointed that the juniper berries did not announce their presence in the pickled cranberries that I thought I didn't like the pickled cranberries. They do really taste like a sweet pickle to me, except that there's cranberry influence. But the flavor is not exotic.
We were not crazy about adding the marinade to seltzer. Apparently, a vinegar drink is a shrub, a drinking vinegar. I like vinegar, but I was suddenly reminded of a time when I was plagued with UTIs (no more details needed!) and one of the remedies was drinking vinegar if cranberry juice was not around. I do not want to remember those days. I guess I'm biased against shrubs.
I do like these pickled cranberries, although they are a bit too tart and puckery to eat on their own; they are marvelous with bread and cheese, next to chicken and turkey, or any bland winter meal that needs a kick.
Any other cranberry experiments I should do? I still have some bags in my freezer.