i did a cranberry ale about a month ago, crushed them up to break the skins, and release the juices... then put them in at flameout
nice color, and just a hint of the flavor. 10 minutes at flameout will pasturize them plenty.
then i strained it out with everything else when it went into the fermenter.
i was worried about boiling them for an hour and creating jelly in my wort