First, let’s start with what this isn’t. It’s not fancy or elegant. In fact, it’s way more Sandra Lee than Martha or Ina. And you know what? That’s ok once in a while. What this is is Cranberry Velvet Fluff. After reading local food writer, Jane Snow’s new cookbook, I found that this dish is quintessential Akron Thanksgiving fare. It’s a cinch to make. It would have taken only 3 minutes to make if I wasn’t photographing each step.
As a child, every Thanksgiving at our house included the jellied cranberry sauce. There’s just something about the gentle ridges and the plop from the can. Being the classy folks we were it was sliced and served elegantly from a cut crystal bowl. You know I think that was the only use for that bowl. Now I have a new tradition, cranberry velvet fluff. It’s sweet, it’s tangy, it’s gooey and it’s a breeze to make. So, why not upgrade your canned jellied cranberry sauce this year.
How are you celebrating the cranberry this Thursday?