I think a cranberry’s main purpose in the world is to be mixed into cookies and muffins and such. Their tartness works so well when encased in sweet breadiness.
I used this recipe to make cranberry oatmeal cookies and they were delicious! For what it’s worth, the little changes i made were: I used soymilk instead of almond milk, left out the ginger and almond extract because i didn’t have any around, and I made the cookies way smaller than the recipe says. I used frozen cranberries and they worked just fine.