Growing up, I always ate Thanksgiving dinner with my friends’ families since my own family never celebrated it — not because they weren’t thankful on that day, but because it was never a part of their culture. So when that fourth Thursday rolled around every November, I couldn’t wait to partake in the classic American holiday.
I loved watching the grand entrance of the turkey, steaming hot from the oven and being carved up at the table, I loved the green bean casseroles with French fried onions, the marshmallow-glazed sweet potatoes, and especially the Marie Callender’s pies. (Pecan was my favorite.)
But most of all, I loved the cranberry sauce that came out of a can. It was so fun to see the jiggly relish scooped out of the can, ridges and all, plunked down into a serving dish, and sliced up into individual rounds.
I still get nostalgic for that molded cranberry jelly, even though I now make my own and my palate has shifted to fancy-schmancy cranberry sauces with ginger and bourbon and other delights.
I guess it’s the shape that I’m most fond of, and its appearance on the dinner table always brings me back to some of my favorite childhood memories.
These days, I try to stay away from high fructose corn syrup as much as I reasonably can, so store-bought cranberry sauce is no longer an option on my Thanksgiving menu.
But in the spirit of the holiday, I thought it would be fun to resurrect that red jelly in a can — by making a fresh, wholesome jelly that’s...
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