Cranberry Sauce: Paula Deen's includes mayo and cream cheese
For many who came of age in the second half of the 20th century cranberry sauce was a can-shaped (because it came out of a can) gelatinous mass that tasted like super-tart Jello. It was maybe okay smeared on a little turkey or mushed into a forkful of mashed potatoes. But on its own? Way too potent.
But Paula Deen, the Southern-fried down-home celebrity cook who is famous for her reliance on butter, has found a way to resurrect that cylindrical cranberry-flavored product while simultaneously adding ingredients (mayo!?!) that -- at first glance -- pretty much gross us out.
But you be the judge.
Paula Deen's Layered Cranberry Sauce
1 8-ounce package cream cheese, at room temperature
2 tablespoons mayonnaise
1/2 cup chopped pecans, plus more for topping (optional)
1 16-ounce can jellied cranberry sauce
Beat the cream cheese and mayonnaise in a bowl with a mixer until creamy (it should be spreadable). Beat in the pecans. Put the cranberry sauce in a bowl and mash with the back of a fork. Spread about half of the mashed cranberry sauce in the bottom of a bowl or parfait dish. Spread the cream cheese mixture on top of the cranberry sauce, then gently cover with the remaining cranberry sauce. Top with more pecans, if desired.