I am adapting a recipe I saw where they used dried cherries and steeped them in first runnings and added at the end of the boil. To use in a more Christmas theme, I thought about trying the same thing with dried cranberries. The biggest thing I'm concerned with is that the cherries went into a scottish ale and I'm going to try to incorporate into a porter? Will the darker malts cause kill the cranberry flavor in the boil? Any other suggestions on how to approach this?