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Sccchhhlllupt!
 
Ah, the sound of jellied cranberry sauce coming out of a can. Here at the farm we often substitute other jams & jellies from our own harvests to accompany our turkey…sour cherry, elderberry, rosehip. For most home cooks it’s simple enough to turn fresh whole cranberries into fancy gourmet sauces…but tradition is tradition! Whenever we’ve invited friends who have children for Thanksgiving, we’re sure to serve the old familiar slippery, jiggly, jellied cylinder – even though we know we’ll have a ton left over. (It’s better to poke at than to eat.) So here are 12 “hacks” we developed in our own kitchen to use up the inevitable remaining 3/4 can of sauce…

CRAN-OSAS:  Thanksgiving weekend brunches are sometimes even better than the big dinner. Melt your leftover cranberry jelly over very low heat with some orange juice, pour into an empty bottle, and store in fridge. Add a couple of teaspoons to a champagne glass and fill with bubbly.
BEEF STEW:  Believe it or not, adding a little cranberry jelly to your hearty beef stew will make the gravy even richer and more flavorful. Simply cut your leftover cranberry jelly into ice cube size chunks and freeze. Add one “cube” whenever you make stew all winter long.
HORSERADISH CRANWICH SPREAD:  Puree jelly, sour cream and horseradish (to taste) in your blender. Use it to zuzz up your leftover turkey sandwiches.
SMOOTHIES:  Whiz a few tablespoons of leftover cranberry sauce with plain or vanilla yogurt (and some cinnamon honey if you wish) for a perfect autumn morning breakfast.
CRANAPPLE PIE:   Replace half the sugar in the filling of your favorite apple pie recipe with an equal amount of leftover jellied cranberry sauce.
CRANBERRY GOAT CHEESE HAND PIE: Prepare and roll the dough in our hand-pie recipe. Fill with a scoop of fresh chevre, a teaspoon of cranberry sauce, and a generous sprinkle of freshly cracked black pepper. Bake according to recipe.
TART GLAZE:  You know how tarts in fancy french bakeries always have that great shiny glaze? Usually they brush melted currant jelly over the top of their cooked tarts, but melted cranberry jelly works just as well.
CRANBERRY JELLY CORN MUFFINS: Prepare your favorite corn muffin batter. Fill muffin tins halfway, add a teaspoon of cranberry jelly, top with more batter and bake according to instructions.
FROZEN CRANBERRY POPS:  Cut cylinder into wedges, insert popsicle stick, freeze on parchment lined baking sheet.
CRANBERRY BUTTER: Beat together unsalted butter and cranberry jelly in stand mixer for a wonderful compound butter for your morning toast.
BRAISED CABBAGE:  Add a few teaspoons of cranberry sauce and a handful of golden raisins to your favorite braised cabbage recipe.
AUTUMN SUNDAE:  Melt cranberry jelly over low heat and pour over butter pecan ice cream. Top with toasted hazelnuts and cinnamon whipped cream.

by Josh and Brent

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Susan

I’ll add another recipe that was emailed to me. It’s a Cranberry Dip. Sounds really good, I will make this.
-heat fresh cranberries with 1 cup sugar until berries pop open
-mix in 1/2 to 1 cup apricot jam
-mix in 1/2 cup (or to taste) chopped pecans
-let set in fridge overnight or at least 4 hrs to allow flavor melding. Serve warm or at room
temp
Next, warm 8oz cream cheese until soft to spread
-pour cranberry mixture over cream cheese. Serve with nice crackers or pretzels.

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PJ

You guys are nicer than I am. If someone–any age–doesn’t like my scratch cranberry relish, they go without. My mother-in-law brought her own can of that jellied version but often forgot to open it once she tasted turkey with my homemade version. 🙂

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Joanne Edwards

What leftover cranberries?? I make three batches of fresh cranberries, then add lemon zest, ginger, a can of crushed pineapple drained, and a large pack of sugar free jello. Sometimes I add pecans too. My kids love it and I usually have to make another batch of fresh cranberries to mix with butter. I use some of the cran butter to put on my turkey on top and under the skin. Yum.

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Jennifer Essad

an interesting food choice using left over cranberry sauce is adding it to a mix of cherry jello, crushed pineapple and toasted chopped pecans

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Jennifer Essad

I stir my whole cranberry sauce into marshmallow fluff and make a smore using sugar cookies and white chocolate

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Jennifer Essad

having left over cranberry sauce could be used for mixing into my pumpkin or banana bread, swirling it carefully

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Amy McCue

As many different recipes as I have tried for cranberry sauce, my husband will only eat the cranberry sauce with the “lines!”

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Jennifer Essad

I love dips and sauces and condiments. I’d mix cranberry sauce, brown sugar, grainy mustard, garlic in a pan and cook down a bit. This is wonderful on sandwiches or as a basting method

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Barb Mobley

I make a jello with 1 can of whole cranberry sauce,1 large box of any red jello,1 peeled orange chopped,1 apple diced,1 big handful of grapes cut in half, 1/2 cup chopped nuts ,and 1 1/2 cups of boiling water. This is very versatile, as you can use any flavor of jello or even different fruits and nuts. Use your imagination!

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Debra

I love the canned whole berry cranberry sauce! I don’t like any of the home made versions I’ve ever had, so when I go to my Mom’s for Thanksgiving she will make sure she has a can for me (she doesn’t like the berries – she likes the smooth stuff) or I bring my own. This girl ain’t bashful about traveling with a can of cranberry sauce.

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Pamela Shaw

Poached pears stuffed with blue cheese and topped with slightly warmed cranberry sauce

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Pamela Shaw

Simmer pre-cooked meatballs in a mixture of canned cranberry sauce and bottled barbecue sauce. Serve with bread for a warm appetizer course.

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Jennifer Essad

I’ve used leftover cranberry sauce topping my cream cheese and specialty cracker

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Shelley H.

My favorite sandwich is with cranberry sauce, and I will make it all yr long. I’m gluten free, so I toast a gluten free roll, but rye bread is wonderful as well, then I use garlic & herb cheese spread instead of mayo on both pieces of bread. The next layer to go on is alfalfa sprouts, then the cranberry sauce, topped with turkey or chicken. This sandwich is delicious and pretty easy to make. If I take it to work, I put the cranberry sauce in a sandwich baggie by itself and add it rt before eating.

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Terry Gifford

Cranberry Chutney
This recipe is one that I have made with whole cranberry sauce, but you could use the jellied sauce too. For every can of cranberry sauce ,,, Chop in a food processor one bunch of scallions, 2/3 cup of raisins, on pulse, drizzle enough oil to let the mixture move in bowl but you want it coarsely chopped, add 4 tbsps. Jerk Seasoning, 1/2 tsp. gr, allspice, juice of one lemon and the cranberry sauce,,,, pulse till blended,, When I make my it fresh, I follow the recipe on bag of cranberries, substituting orange juice for the water.

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