Wasn't always a traditionalist when it comes to Thanksgiving. Blame it on the past childhood Thanksgivings where three kinds of herring, chopped liver, and Japanese pickled radish were the stars of the show (covered to some extent here www.moveablefeast.me/blog/butternut-squash-latkes), instead of turkey.
For years I felt compelled to make Thanksgiving dishes that were "different." For instance, one year I made savory parmesan bread pudding, cider-brined turkey with star anise and cinnamon, whipped yams with chipotles, and Indian-spiced creamed spinach. On their own, these dishes were delicious. Delicious, but not Thanksgiving fare.
These days I cook most of the meal in a traditional way, but will still experiment and make one or two new recipes (can't help myself). Over the years, a few of them have stuck, like this whipped cranberry butter. The BF and I loved it immediately [Ed. note: can confirm], and it has now become part of our tradition. Deliciously sweet, tart and zesty, with a gorgeous, vibrant color. Last year, it was served with mini pumpkin popovers, and yes we're repeating it this year [Ed. note: aww yeah].
If you feel like trying something a little "different" for this year's Thanksgiving feast, this is worth a try. Any leftover butter can be added to toast, pancakes or roasted brussels sprouts the following week.
Hope everyone's turkey-day prep is going well!
NOTE: I make my cranberry sauce a few days before Thanksgiving so am not overwhelmed the day of, and always make extra specifically for this butter.
PS: One year ago we were feeling healthy with these (www.moveablefeast.me/blog/brussels-sprouts-with-red-black-grapes).
Number of servings: Makes about 1 ½ cups
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.