A Thanksgiving confession

I love canned cranberry sauce.  Sometimes, they call it jellied cranberry sauce, sometimes it has other names, but regardless of the name, I like it.

You know the stuff I'm talking about:  it plops out of the can onto a plate and sits there, quivering invitingly at you.  It's clearly nothing natural, and it almost certainly contains enormously more sugar than anyone needs with cranberries, but I've had it since I was a kid, and I genuinely enjoy it.

Some people get fancy and slice it before serving it, but I prefer to begin the meal with the whole loaf just sitting on a plate, being its bad jellied self.  I don't need the first slice; any slice will do.  I enjoy both eating it and looking at it.

I suspect this post could cost me any foodie membership cards I might have now or want in the future, but I won't deny my love of this strange canned concoction.