This one uses dried cranberries. Did yours use whole cranberries or cranberry sauce? Here is a link that might be useful: Pecan chocolate cranberry tart

This makes a large coffee cake but it freezes well. When our library sponsors fundraising trips to Manhattan, we usually serve this on the bus in the morning. CRANBERRY-STREUSEL COFFEECAKE PRALINE STREUSEL: 3/ 4 cup chopped pecans 2/ 3 cup packed light brown sugar 1/ 4 cup butter, softened (1/ 2 stick) 2 tsp. ground cinnamon 1/ 4 tsp. ground nutmeg CAKE: 1 3/ 4 cups granulated sugar 3/ 4 cup butter, softened (1 1/ 2 sticks) 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 Tbs. vanilla extract 4 large eggs 1 1/ 2 cups dried cranberries 4 cups flour 1 pint (2 cups) sour cream Heat oven to 350 degrees. Lightly grease a 10 inch tube pan. Line bottom with waxed paper. Grease paper. Stir streusel ingredients with a fork in until well blended and made into crumbs. Cake: In a large bowl, with electric mixer on high speed, beat sugar, butter, baking powder, baking soda, and salt for 5 minute or until pale and fluffy. With mixer on medium speed, beat in vanilla, then eggs, one at a time, until blended. Stir in the cranberries, then alternately stir in flour and sour cream in 3 additions until blended. Pour 5 cups of batter into prepared pan; smooth top. Scatter 3/ 4 cup streusel over the batter, leaving a 1/ 2 inch wide border around edge and center hole of pan uncovered. Repeat layers with remaining batter and streusel. Put a piece of foil over the top of cake pan but leave edges loose so air can circulate under it. Bake for 1/ 2 hour, then remove foil. Bake an additional ½ hour or until top is golden and a pick inserted in center of cake comes out clean. If it starts to get too brown but center of cake is not done, put the foil back on. Let cool completely in pan on a wire rack. Run knife around edges and tube; invert cake onto rack. Remove waxed paper and place right side up on serving plate. Serves 18-20.

Thank you for the feedback! I used them just a they came out of the package, no chopping, no soaking. I almost always rehydrate raisins when I use them in baking, don't know why I didn't think to soak the cranberries. This is the first time I've used the Oceanspray brand, in the past I've used those from the bulk bins in Sprouts. I don't remember them being so tasteless, but then it's been several years since I last made the Cranberry Oatmeal cookies. Sprouts is 50 some miles from me, so I'm not apt to go just for that. It is a small package, so I have a few left, if I decide to use them in something baked, I might try soaking them in cranberry juice first. Maybe that would help. Will try the Walmart store brand next time I buy some, no Trader Joe's or Aldi's anywhere around here. Rusty

FWIW, I try to keep a few bags in my freezer. I don't do any prep either, I just place the unopened bags inside a freezer bag and freeze, then wash before using. The bags they come in usually are perforated, so the extra bag protects from off flavors, freezer burn, etc., and they stay loose, so I can remove what I need without having to use the entire package. They last at least a year.