I have been formulating an idea of harvesting enough low bush and high bush cranberries this fall to make two separate Pale Ales with them. Then I started thinking, I make a cranberry sauce from wild berries, orange zest, and table sugar. Could I just use the cranberry sauce straight? It mixes out to 2 to 1, cranberries to sugar, usually cups. How would all of that extra sugar impact my end result? When do I add the mixture? In the boil or in the fermenter? A lot of questions, I know, but it just struck me that I can incorporate my cooking into my brewing.
