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  Cranberries for Dinner or Dessert



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Cranberry Sauce
1 cup water
1 cup sugar (try raw or demerrara sugar)
1 pound cranberries

Heat water and sugar in deep saucepan until mixture is boiling and sugar is dissolved. Add cranberries,
stir to coat with liquid and simmer on low for 20 minutes, until all berries have burst
and the juice is thickened. Cool for 30 minutes at room temperature before pouring into a covered
container, then refrigerate overnight or longer. This is the fresh version of canned “whole
cranberry sauce” and is served with Thanksgiving dinner. Try a spoonful on vanilla ice cream.

Cranberry Fool
1 cup whipping cream
1 tablespoon powdered sugar
1 cup Cranberry Sauce
1 teaspoon almond extract

Just before serving, whip cream into soft peaks, add sugar and beat only until sugar is mixed into
cream. Stir almond extract and a spoonful of whipped cream into Cranberry Sauce, then gently
fold resulting mixture into whipped cream. Serve in individual dessert cups, garnishing with a
dollop of Cranberry Sauce either under or on top of the Cranberry Fool. Perfect with a cup of
espresso and a crispy cookie.

Copyright © 2008 Stefanie Samara Hamblen