GF Note: For those unfamiliar with my blog, I do not have any dietary reason that I need to eat gluten-free. I choose to bake gluten-free within my home because I have an interest in all the other types of grains and flours that have been used by cultures for centuries. Why is America so wheat focused? I figure I can get gluten filled products everywhere else outside my home.

Cranberries are something that I didn't really grow up with. Being in the Middle East as a child, we only had the standard canned cranberries and jellies for the holidays. Since it was relegated to holidays only, I had no reason to understand the attractiveness of the sweet tartness of cranberries and how they could add anything to savory dishes and never really came across them in desserts. Since then I've learned to appreciate how cranberries or raisins can add that special little sweet bite to a savory dish. 

My sweet tooth, though, always turns to baking. Last year I bought a bag of fresh cranberries determined to do something with them. Thrown into the freezer, here it is a year later and I've finally gotten around to it.