Right next to each other at the farmer's market are two well-matched stalls:
the Squash Farm folks and the Honey Guy, who sells honey and beeswax candles. And, for the last couple weeks, fresh cranberries from a Wisconsin bog.
When I asked how to cook the cranberries, the seller said to pile them into the hollows (where you've scooped out the seeds) of a halved squash--acorn squash is a good one--with a little honey.
I added some fresh grated ginger too.
Bake on a cookie sheet in a 400 degree oven for about 45 minutes, until the squash is soft. The time required varies by size.
The squash and cranberries come out gleaming orange and red, like the season.