How to Make a Cranberry Sauce "Rose" for Thanksgiving
You've seen avocado roses all over Instagram — probably on our account, too, if you follow @rachaelraymag — but now it's time to take this fun, play-with-your-food trend to your Thanksgiving table. That's right: now you can give canned jellied cranberry sauce, that wiggly, jiggly Thanksgiving classic, a much-needed makeover by turning it into a rose. Follow the simple steps below to make it bloom!
Step 1: Carefully shake the sauce out of the can and onto a cutting board; freeze 1 hour. Slice the cylinder in half lengthwise.
Step 2: Arrange the halves, cut side down and end to end, creating a long half-cylinder. Cut into slices about 2 ridges wide, keeping slices together.
Step 3: Gently squeeze the sides. Keep squeezing until you have a long row of diagonal slices that face to the left.
Step 4: Starting at the left end and working slowly, coil the row of slices into a tight spiral. Freeze the rose on the cutting board 1 hour.
Step 5: Mist a large, thin spatula with cooking spray. Slide it under the rose and transfer to a platter. If slices separate, push them together.
Step 6: Gently press down and out on the "petals" to make them "bloom." Garnish with pomegranate seeds and orange zest.
If you want to practice your rose skills before Thanksgiving, put those avocados to work!
Try it with goat cheese and red pepper flakes...
... or tahini, za'atar and sumac...
... or with scrambled eggs and sesame seeds!
How-to photography by Peter Ardito