Cranberries and Cream! Recipe’s in the description #recipe #thanksgiving #leftovers

Here’s how to make Ali Slagle’s Cranberries and Cream:

• 1 cup heavy cream, cold
• ½ cup full-fat Greek yogurt, cold
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• ⅓ cup cranberry sauce, plus more to taste

In a large bowl, combine the cream, yogurt, sugar, vanilla and salt. Use a hand mixer or whisk to whip to medium peaks. When you lift the beater or whisk, the cream should hold a peak. (The whipped cream can be made, covered and refrigerated up to 4 hours ahead.)

Dollop spoonfuls of the cranberry sauce on top, use a spatula or the back of a spoon to swirl the mixture in large figure eights just a few times, until lightly swirled with some larger pockets of sauce still visible. Spoon into individual bowls, adding more cranberry sauce if you find big pockets without any. Eat right away.