But what to do about the cornmeal for the stuffing? And the cranberry sauce — the jellied Ocean Spray of my childhood? Panier on my arm, I was off and running. At last in some shop selling exotic ingredients on the rue Mouffetard, I happened across a dust covered bag of masa harina. Cornmeal problem solved. Cranberries? My English/French dictionary suggested cranberges. It didn't sound right to me, but what did I know — after all, I was in Paris to learn French, not because I'd mastered it! I persisted with the local epicier to no avail. Finally, I decided to forge ahead and just use confiture de groseilles, a currant jam. I have never been a dessert eater, so i threw in the towel with the sweet potato and mincemeat pies that my mother served up. We'd have to make do with whatever turned up at the local patisserie.