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What to Do With All Your Leftover Cranberry Sauce

November 27 2012 - 10:00 AM

Those leftovers are still probably piled high up in your fridge, staring right back at you. While turkey sandwiches and extra slices of pie make much of the food disappear quickly, there is one dish that you can never seem to get rid of: cranberry sauce. I know I went on and on about how wonderful homemade cranberry sauce is in my orange cranberry sauce recipe. But let’s be realistic. Each person only takes a few spoonfuls of sauce, and then you’re left with more than you know what to do with.

Cranberry sauce doesn’t last forever, and the longer it sits in your fridge, the more of its integrity is compromised. What does that mean? Well, obviously the fresh, balanced flavor diminishes with time. Also, the sauce thins out, separating the liquid from the cranberries. Even in this state, homemade cranberry sauce is not to be wasted. I had an incredible amount leftover myself (and I still do), so I came up with a few recipes to cure that problem.

If you’re trying to eat a bit lighter this week post-holiday, try a cranberry vinaigrette salad dressing. This dressing is simple, yet it’s thick and full of flavor. It would be perfect on a spinach salad with bleu cheese, pears and pecans. It will be as sweet as your cranberry sauce is, so be sure to taste as you’re making it. See the easy cranberry vinaigrette recipe here > 

The other (more fun) option is browned butter cranberry sauce muffins. A richer flavor, like the cinnamon in my cranberry sauce, really complements the berries well. The browned butter has a nutty and soft flavor. Since you’re using cranberry sauce instead of cranberries, this is a much sweeter muffin than you’d expect. But using the browned butter and browned sugar offsets a bit of the sweetness. These make a delicious breakfast or snack. They were so delicious, I’d say they are on my list to bake next Thanksgiving. See the full browned butter cranberry sauce muffin here >