I’ve tried, oh how I’ve tried, to fall in love with pumpkin pie over the years, but I can’t even fake it for Thanksgiving. I’m just not that enamored with the orange stuff. Wish I were, because it’s so good for you, but this year I’m finally making peace with the fact that we’ll never be tight. Of course, there are always exceptions and pumpkin-wise they include a good, moist pumpkin bread and Chef Bill’s Pumpkin Chiffon Pie.
But my true love, the one which makes me salivate for sweets this time of year: the simple, nutrition-infused and highly underrated cranberry. It’s not just a condiment – heavens no! Although I do make sugar-free cranberry sauce year round (bags of cranberries freeze beautifully). It’s a fabulous dessert topping, peanut butter sandwich pairing, and is great on pancakes. And last week I discovered, it makes a fabulous bread pudding. Actually, I consider this to be a match made in heaven. A winter dessert using a North American fruit as the star. You’ll love this recipe so much, you just may ask the next cranberry you see to take a bow.
My favorite topping for this dessert is coconut whipped cream. Easy and delicious, and as adorable as a cloud.