On brew day freeze 3 pounds of whole fresh cranberries and 3 navel oranges. 1 to 2 weeks prior to targeted bottling/kegging day, remove fruit from freezer and thaw. Zest and peel 3 oranges. Add 3 lbs cranberries, 3 orange zest, 2 orange centers, and a little water to a stock pot and heat on the stove to 160F and mash gently. Hold at 160 for 10 min, then cool to room temp. Place orange/cranberry mash into sanitized secondary fermenter then rack beer from primary on top and return secondary to fermentation chamber at 70F for 7 days.
