November 26, 2011 at 6:04 am
· Filed under Condiments, Fruits, Nuts & Seeds, Recipes, Thanksgiving & Fall, Tip Of The Day
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15 Ways To Use Leftover Cranberry Sauce
Add 1/2 cup cranberry sauce to pancake batter.
Make cranberry syrup for French toast, pancakes and waffles: Combine 1 cup cranberry sauce and 2 tablespoons maple syrup in saucepan, then mix over low heat for 10 minutes. Cool or serve warm.
Purée and mix into a cocktail with gin, tequila or vodka with a splash of orange liqueur.
Add prepared horseradish or balsamic vinegar to taste, to turn cranberry sauce into general condiment. Use on burgers, meat and poultry-based sandwiches, eggs and hot meat, poultry and seafood dishes.
Add Dijon mustard to taste as a dip for sliced sausage or meatballs.
Add to a grilled cheese sandwich—especially with Brie, Cheddar, goat cheese or Gorgonzola Dolce.
Substitute for jelly in a cream cheese and jelly sandwich.
Use as a condiment with a cheese plate.
Top a baked Brie.
Mix with plain yogurt for a creamy dip.
Make a pizza with goat cheese, cranberry sauce and fresh basil.
Make goat cheese and cranberry bruschetta.
Mix into chicken salad or tuna salad.
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Post-Thanksgiving uses for cranberry sauce.
Photo by Sarsmis | Fotolia. |
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Sweeten as needed and spoon into tartlet shells, topped with orange zest, crème fraîche and/or mascarpone.
Use as a topping for ice cream or sorbet—as is, or puréed as needed.
Do you have a favorite use for leftover cranberry sauce? Let us know!
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