I remember the day when my mother decided to get all sophisticated on us and switch from canned jellied cranberry sauce to the canned whole berry kind. I thought my Thanksgiving world was going to ruins. I liked that cylinder of shimmering, quivering jelly with the can indentation lines on it. I liked the way the pieces flopped onto the plate when my mother cut it into thick, velvety slices.
The whole berry kind was somewhat too grownup for my then 8 or 9 year old self, but I had to admit that it was good too, not the disaster I anticipated.
But the best was when she got a new recipe for baked cranberry sauce. It’s the one I make every year, although sometimes I add on a second version. Then I know there will be leftovers.
Everyone always talks about the turkey leftovers. But there’s so many delicious things you can do with cranberry sauce leftovers! Like fritters to go with that turkey sandwich!
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons sugar
2 large eggs
1/3 cup milk or coconut, almond or soy milk
1 cup whole berry cranberry sauce
vegetable oil for frying
sifted confectioner’s sugar, optional
Sift the flour, baking powder, salt, cinnamon and sugar into a bowl. In a separate bowl beat the eggs and milk together until well blended. Add the flour mixture and mix until well blended. Fold in the cranberries. Heat 1/2-inch vegetable oil in a saute pan over medium-high heat. When the oil is hot enough to make a bread crumb sizzle, drop the batter by the tablespoonful into the hot oil. Leave space between the fritters so that they cook crisply. Fry for a minute or two per side or until browned and crispy. Drain on paper towels. Serve plain or with sifted confectioner’s sugar. Makes 6 servings