Cranberry Fool

There is no better leftover than a Thanksgiving leftover. And if you love a leftover like I do, this our superbowl season. The only question is whether you go for the unadulterated replay of Thanksgiving dinner or whether you turn those turkey remnants into something new.

For cranberries, we are going new. I’m not talking about anything you need to make, because by the weekend, haven’t we all had enough of making? I’m talking about a simple Cranberry Fool, which is basically cranberry sauce swirled into a whip of Greek yogurt and cream, ethereal and sweet-tart and oh-so delicious.

We are somewhat obsessed with the Spiced Cranberries we made for this column earlier in the month, with orange, cinnamon, star anise, and apples. Added to whipped cream and yogurt, they are perfection. But don’t feel the need to make our recipe for cranberries: use whatever you have on hand, even if that might be a jar (or a can). The cream and yogurt won’t discriminate.

Enjoy!

Transform leftover cranberry sauce into a sweet and simple dessert. (Photo: Andria Dilling)

Cranberry Fool

¾ cup heavy cream
¾ cup Greek yogurt
1/8 teaspoon salt
½ cup cranberry sauce

In a stand mixer fitted with the whisk attachment (or in a large bowl with a hand-held mixer), whisk the cream, yogurt, and salt together on medium-high speed for about 2 minutes, or until soft peaks form. Fold the cranberry sauce into the cream a little at a time, being careful to leave streaks instead of stirring everything together. Divide the fool among 4 bowls (preferably glass so that you can see the swirls) and serve immediately.