Step 1

Rinse your cranberries. No need to dry them off.

Step 2

Put them in a medium saucepan. Heat, stirring almost constantly, until the cranberries start to pop and release their juices. Add a small splash of water if necessary to get them started. Boil gently, stirring often to prevent scorching, until the juices begin to evaporate and the mixture is nice and thick. This will only take a few minutes.

Step 3

Transfer the cranberries to a blender and blend until smooth. Be careful when blending hot foods: make sure to use the lid because it can splatter.

Step 4

Let the puree cool to room temperature (or chill) before using. You will not need all of it, and it will keep in the refrigerator for a week or more. You can also freeze it in a zip lock freezer bag.

Step 5

Put the cold cream, sugar, extract, and 3 tablespoons of the puree in a bowl and whip, using electric beaters. After the cream starts to thicken, lower the speed of your beaters so you can bring it just to the firm peak stage. Too much beating will give your whipped cream a grainy texture.

Step 6

Use right away or pack into a storage container and refrigerate. Use within 24 hours.