This piece originally appeared on MyRecipes.com.
There are many things in the realm of processed food that puzzle me. How do they make the relentlessly velvety powder on things that are flavor-blasted? Why are there two Pop-Tarts per package when the serving size is only for one (not complaining… just curious)? Who decided that making potato chips that taste like sugar cookies was the right thing to do?
However, there is no mystery quite like the mystery of canned cranberry sauce.