This dish is going to be my contribution to my family’s Thanksgiving table, well one of my contributions anyhow. I’ll be bringing along some of these corn muffins as well, and maybe one or two other dishes that have yet to be determined. I’ve been making some version of this dish for several years now. A family friend introduced me to the dish, and over the years I’ve made a few tweaks and additions, until eventually the recipe you see before you was born. This version is also healthier than the original, which included more sugar, some flour and margarine. Don’t be fooled though; this dish is suitable for use as a side dish or a dessert. It’s indulgent. I’m serving it as a side, and I wouldn’t dream of doing so any other day of the year besides Thanksgiving. In any event, this stuff is delicious. And let’s be real, sugary or not, do you really think canned cranberry sauce is a healthier alternative? I didn’t think so. Serve this as a side, or serve it as a dessert, or heck, you could even eat this one for breakfast. It’ll be delicious however you choose to eat it. This post originally published on Connoisseurus Veg on November 22, 2013.
