Source: Tracy Williamson (email@example.com), r.c.b., 11/24/95
The resulting brown ale is pretty good - but I wouldn't be posting this recipe if I hadn't received some praise from fellow homebrewers. Anyway, the cranberries are definitely noticeable but not overwhelming. They lent a distinctly sharp sourness and a bit of extra sweetness. If I were to do it again I'd use a different hop and possibly in larger amounts.
Cooked cranberries separately, added to primary with wort and filled to 5 gal(US).
Now, I know boiling fruit releases the pectin, but I couldn't figure a way around the need to both pasteurize the berries and to break the skin. However, I can't detect any negative influences in my beer. By using a two stage fermentation, I was able to siphon off the beer and leave all the fruit pulp behind. The only thing really missing from the beer is a hop aroma - the H-T hops were just too mild for the cranberries....