Until the last decade or so, I didn’t know how awful I was for liking canned cranberry sauce. Then social media let me know, of course. I just think it’s so pretty how it comes out of the can with rings around it—that way you know exactly where to slice it! That was one of my favorite things growing up when it came to Thanksgiving. I didn’t gain an appreciation for dressing/stuffing until I was an adult, I used to hate mashed potatoes and now, while I’ll eat them, still not something I absolutely love, and turkey is dry and I didn’t care for gravy either. With some cranberry sauce and my grandmother’s macaroni salad, preferably with shells, I was all set.
But this year, I think I’ll do a homemade cranberry sauce. A few weeks ago, Amazon suggested this jell dessert aka vegan Jello.
I hated Jello growing up and still don’t like it – there’s a very specific taste that gelatin desserts have I don’t like. So I didn’t even get this for me, I got it thinking my son might like it. I tried some, though, and I actually think it’s good. I’ve tried doing things with agar-agar and the texture isn’t great. But this has a really nice texture, very similar to Jello. Woohoo! Remembering that my mother-in-law has been doing a cranberry sauce recipe with Jello the last few years, I figure why not do one this year? So I think I’ll do this one, which has walnuts, but I have a huge 2lb. bag of pecans so I’ll do that instead, apples, oranges and celery. A little mid-century, I think, to have celery in Jello. I love it!
And while on the topic of Thanksgiving foods, I’ve heard that pumpkin is in short supply. This might explain why when I was at the co-op a couple of weeks ago, the only canned pumpkin product was pumpkin pie mix, which I didn’t even notice I bought until I got home. I’ve never cooked with the mix before, and wouldn’t you know the recipe I want to use specifically says NOT PUMPKIN PIE MIX. Ha! Well, I’m going to make it work. I think I can sub two cans of the mix and just leave out the sugar and maple syrup and spices. I’ll let you all know how that goes, but I trust myself. Not a big deal, but then I unknowingly also got two huge bottles of pumpkin pie spice online from Sam’s Club. I didn’t notice “minimum 2” and now I won’t need any with the premade mix. So I guess I’ll be having pumpkin spice coffee for the rest of the year . . . I do recall some hacks that use pumpkin pie spice, like using it in gingerbread cookies (Thanks, Sandra Lee!), instead of cinnamon rolls, I can use the pumpkin pie spice, and it even works in moussaka.