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October 02, 2009

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Amanda and Linda

Hi Melodee! No, I hadn't heard about this new discovery. I wonder if non-acidic cranberries means they'll taste less tart and therefore require less sugar when baking with them. Less sugar is obviously a good thing. Less cranberry flavor? - That's a bad thing. I'm curious about this "new" food.

Melodee Patterson

I love cranberries!! Thanks for the recipes.

Have you heard about the new technology that a Wisconsinite has discovered that removes the acidity in the cranberries? (http://www.foodnavigator-usa.com/Financial-Industry/New-cranberry-technology-tackles-tartness) I'm going to be looking for those cranberries :-)

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