Cranberries reimagined: A tart new tradition for the Thanksgiving table

Provided.

As Thanksgiving approaches, preparations are in full swing! The menus are planned, shopping lists are scribbled on little pieces of paper and invitations have been sent to gather family and friends for a day of cooking, feasting and gratitude. The classics will, of course, make their annual appearance: the turkey as the centerpiece, green bean casserole, stuffing, pumpkin and pecan pies, and, let's not forget...the cranberry sauce!

Ah, cranberry sauce! My relationship with this holiday staple is a bit complicated.

While I absolutely love the tart-sweet and vibrant flavor of dried cranberries sprinkled over my yogurt, the thought of that same flavor mixing with my turkey just doesn't do it for me. It's been a running family joke for years.

Every Thanksgiving, as my mom stirs my grandmother's cranberry sauce recipe, bursting with fresh cranberries and orange zest, she'll inevitably pause to ask, "Wait, are you the one who likes cranberry sauce?" We laugh, and each year, I give it another shot.

Spoiler alert: my taste buds remain unconvinced.

This year, however, Thanksgiving will be hosted at our home for the first time! Alongside the traditional spread, I'm introducing a new offering at the table: cranberry-filled oat roll bread. Simple to make and a show-stopper, this savory bread with a hint of spice is rolled and filled with rehydrated cranberries that bring a bite of festive tartness to each bite.

Daniela Peregrina.

Of course, my mom will still ask about the cranberry sauce, and I'll give it my annual try. Will this be the year my palate changes? Maybe! I promise to keep you updated. In the meantime, I hope this oat roll filled with plump cranberries and a hint of cinnamon will find a place at your table, whether on Thanksgiving or any day of the year. If you give it a try, I'd love to hear what you think!

To connect with Daniela on social media where she shares fun food facts, recipes, upcoming events and classes, you can find her on Instagram @thedanielaperegrina and on Facebook @dragonflydaniela (Daniela Peregrina) or you can email her at [email protected].

• All-purpose flour: 4 cups (or 2 cups AP + 2 cups whole wheat)

• Whole oats: 1 cup

• Warm water: 1 1/3 cups (water should be about 110 degrees)

• Oat milk: 3 1/2 tablespoons

• Maple Syrup (or agave): 3 tablespoons

• Oil: 3 tablespoons

• Salt: 2 teaspoons

• Instant yeast: 1 tablespoon

• Cinnamon: 1/2 teaspoon (optional)

• Dried cranberries: 1 1/4 cups (soaked and drained)

1. Prep: Combine flour and salt in a bowl and set aside. Rehydrate cranberries in warm water until plump, then drain thoroughly.

2. Oat mixture: In a mixer bowl, pour warm water over oats and soak for 20 minutes in a warm spot. Stir in yeast to dissolve.

3. Mix dough: Add oatmilk, maple syrup and oil to the oat mixture. Gradually add the flour/salt mix and mix on low speed with hook attachment for 2–3 minutes until dough becomes shaggy. Knead for 5 minutes on medium speed until smooth and elastic.

4. First rise: Transfer dough to an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.

5. Shape dough: Roll dough into an 8"x12" rectangle on a piece of parchment paper or lightly floured surface. Spread cranberries evenly over dough and sprinkle with cinnamon (or other spices). Roll tightly like a jelly roll (starting on "short" side of the dough) and place seam-side down in a greased loaf pan. Brush top lightly with water and sprinkle with dry oats.

6. Second rise: Let rest in a warm place for another hour.

7. Bake: Preheat oven to 350°F for 30 minutes prior to baking. Score the top of the loaf with a sharp knife or blade, bake for 30 minutes and check for a hollow sound when tapped.

8. Cool: Cool bread in the pan for 10–20 minutes, then remove and place on a wire rack to cool completely.