Bounce is Key with Cranberries

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.