I was making some pumpkin-cranberry muffins to store in the freezer (recipe off www.atkins.com) for quick before work breakfasts. The canned pumpkin wasn't hard to find, but traveling to 3 grocery stores resulted in neither frozen or fresh cranberries. Guess it's a seasonal thing. But I purchased dried cranberries with the lowest added sugar count I could find, and then soaked them in several changes of water for about an hour before using them in the muffins. I hope that enabled the added sugars at least to dissolve and wash out of the cranberries.

I don't know if the sugar content was significantly reduced this way, but I will probably only have about 1 muffin a week, just in case.

Joan