Hi, all - I've cut back on my e-mail time, so hope this is still of interest
I recall an article in Industry Week a year or two ago that talked about the
manufacturing process of cranberry juice; I recall that the gist of the
article was that the re-hydrated the squeezed-out cranberries with a sugar
(corn syrup?) solution, and sold them (thus finding a use from a waste
product) as another product. Very clever; they ARE good, but I don't think
the nutritional value can compare to a "whole fruit" like a raisin.
Julie in Kalamazoo