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What if you dried them and ground them up?
You could try doing an infusion and see if the color held up in the presence of lye.
The best thing to do with cranberries is to boil them in a bit of water/orange juice and add sugar. When tender and thickened, remove from heat and allow to cool. Serve along side some nice roasted turkey or chicken.
I tried researching this a little bit for you. I couldn't find anything on it but I'm going to make a *uneducated* guess.
Of all the colors, those in the red/pink tone have a difficult time holding up in CP soap. If you carefully read the various colorant pages from the retailers out there, the natural pink/red sources tend to muddy to a gray/brown in CP soap. Here's what I'd do if I was you (and didn't want to try BirdBrain's yummy sounding recipe
) . . . go to MMS and recalculate your recipe to make a single bar then give it a try and see what you get.
You could try distilling them like I did with my rosewater. You may pick up some scent without picking up the color, but that scent may not last in the CP soap. If you then added a cranberry FO, you could (from an advertising perspective) state that your recipe contained a natural cranberry water. I'm just not sure what it would add to the recipe in the long run, though.
What if you dried them and ground them up?
You could try doing an infusion and see if the color held up in the presence of lye.
The best thing to do with cranberries is to boil them in a bit of water/orange juice and add sugar. When tender and thickened, remove from heat and allow to cool. Serve along side some nice roasted turkey or chicken.
I tried researching this a little bit for you. I couldn't find anything on it but I'm going to make a *uneducated* guess.
You could try distilling them like I did with my rosewater. You may pick up some scent without picking up the color, but that scent may not last in the CP soap. If you then added a cranberry FO, you could (from an advertising perspective) state that your recipe contained a natural cranberry water. I'm just not sure what it would add to the recipe in the long run, though.
