fresh cranberries are a little bitter as-is. I made a quick cranberry sauce over the stove for Thanksgiving, and used the leftovers to make delicious cranberry scones. I was worried about the berries being too moist for the recipe, but it worked out fabulously and the scones were just delicious.

When I make Nantucket Cranberry Pie (I do it in a pie pan) I add some extra sugar to the amount that coats the cranberries and let it sit out at room temperature for awhile before moving on with the recipe.

http://www.tasteofhome.com/Recipes/Nantucket-Cranberry-Tart

I really like fresh cranberries (as opposed to dried) in richer, sweeter baked goods, like pound cake and buttery scones. I think their tartness is a really good complement to extra-sweet and extra-rich treats.

I love making crisps with pears and fresh cranberries. I just add a little extra sugar than the recipe calls for since the cranberries are rather tart. Apple/cranberry would be another good one. I like making them because they're fast and easy (and I can tell myself that eating crisp for breakfast isn't really that bad!)

I like fresh so much better than dried sweetened, which I often find make baked goods too sweet. I do often toss the fresh ones with a tiny bit of flour and sugar before adding them to muffins, cake, bread, etc.

I've made cookies with whole fresh cranberries that were great so were the fresh cranberry pancakes I made. I have a ton of cranberry recipes on my blog.

One of my favorite quick breads calls for chopped fresh cranberries... Cranberry-Orange bread from the good old Better Homes and Gardens cookbook.

I LOVE fresh cranberries. I always buy an extra bag to stash in my freezer because they are available for such a short time.

I'd cut them in half if they're on the larger side and add a touch extra sugar (unless its a less sweet recipe, in which you may be able to get away without any extra)

If you buy oceanspray fresh cranberries, there is a recipe for cranberry bread on the back. Substitute applesauce for oil, and add in some diced apple pieces and walnuts. Soooo good!

I agree with Faith - the tartness of fresh cranberries is perfect in a rich pound cake. My mum makes one with cream cheese, pecans, and cranberries, and it's to die for. It's a wonderful fall treat since fresh cranberries aren't available year-round (where I live, anyway!).

I often throw a cup or so of fresh cranberries into my banana bread batter. The tartness is a nice contrast and the sweetness of the bananas generally balances it out very well. Plus they look so pretty in the light colored loaf when you slice into it. I've never bothered tossing them in flour--they seem to stay distributed given the thickness of the batter.

I wish I had seen this a few weeks ago when I had two large bags of fresh cranberries to use and very few ideas. I wound up making a few recipes with them:

Acorn Squash Filled with Apples and Cranberries: http://www.nycnomnom.com/post/248508092/fresh-flavors-of-fall
Duck with Cranberry Sauce: http://www.nycnomnom.com/post/259581648/duck-duck-duck-cranberry
Fruit Cobbler: http://www.nycnomnom.com/post/263592767/leftover-fruit-cobbler
Cranberry Apple Pie/Cranberry Nut Cake:
http://www.nycnomnom.com/post/318340421/cranberry-apple-pie-cranberry-nut-cake

I still wound up throwing out half a bag!