many baking books call for frozen berries instead of fresh
I think it's because the freezing and defrosting has destroyed the inside cell walls of the berries so it's easier to turn to mush than fresh berries
...like freezing creates ice crystals out of the water in the fruit
which then punctures the cell walls like knives
and now easier to turn to mush once defrosted
*** I'm not sure what your recipe is but if you are mixing and blending the cranberries into the cream cheese, the frozen might be better since the insides of the berries should be easier to break down
