I first heard the original recipe for this on NPR via correspondent Susan Stamberg. Later, however, I found out that Susan's mother-in-law had received the New York Times. The original is fantastic, but can have orange zest, or pecans added if desired. <br />Now, our family serves it at ever Thanksgiving, along with a more traditional version, for those put off by the fantastic color. At first everyone is scared of it, but after a taste, they are usually reformed.

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