Cranberry sauce is the ideal accompaniment to Thanksgiving turkey and savory sides, but once those are gone, it’s not clear what to do with the sweet-tart condiment. Consider this upside-down cake from the L.A.-based (by way of Virginia) chef, baker, and Bread and Roses author Rose Wilde. “This recipe comes together fast and is super moist, with a lovely texture from the corn,” Wilde says. She enhances it with a scoop of lightly sweetened orange blossom whipped cream and eats it any time of day.
