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If you want them to stay whole and intact you really cannot cook them at all. If you put cranberries on the heat with some water and sugar, they will cook fairly fast. If you want a chunky sauce that has plenty of texture, cook them with the lid on until you hear them popping in the pot (yes, they do tend to burst when they are heated so make sure the lid is on or you will have a heck of a mess). If you cook them longer, they will get softer. A cooked cranberry is going to soften so if you don't them to, do not cook them.

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