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Fresh Cranberry Sauce


I love cranberries! But just like pecans, you have to sort them before you use them. Throw out any soft berries; each berry should be firm. Plus, a good cranberry bounces!

So to help remind you that you should only keep cranberries that bounce, check out “Billie’s Bounce” sung by Ella Fitzgerald.


Fresh Cranberry Sauce


  • 3-4 cups fresh cranberries, sorted
  • ¾ cup granulated sugar
  • ¾ cup water


  1. Sort cranberries. Put cranberries in a strainer. Rinse with water. Put all the firm cranberries in a large multi-cup measuring container.
  2. Reserve one cup of cranberries aside. Put remaining cranberries in a large saucepan. Add sugar and water.
  3. Simmer over medium heat for 10 minutes.
  4. After all cranberries have popped, add cranberries that were set aside. Simmer for 2 minutes. Remove from heat and uncover.
  5. Let stand for 20 minutes.
  6. It will be very thick after being refrigerated.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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