Rather than throw it away which is probably what Federal Food Safety Regulations would dictate, I decided to make some muffins out of them.
The girls didn't like the tartness of the cranberries, but me and the hubs liked them.
Cranberry Orange Muffins
1-1/2 C. chopped fresh or frozen cranberries
1-1/4 C. sugar, divided
3 C. flour
1-1/2 Tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 C. butter
2 eggs beaten
1 C. buttermilk (I used lemon juice and milk)
2 eggs slightly beaten
1 C. toasted and chopped pecans or walnuts
Grated orange peel from one large orange
Toss cranberries with 1/4 C. of sugar in a bowl; set aside. Grease muffin pan.
Combine flour, baking powder, salt, cinnamon and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts, orange peel and cranberries. Fill muffin tins. Bake at 400 degrees for 20-25 min.