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ideas for leftover cranberry sauce

I am looking for some ideas on how to use up leftover cranberry sauce.


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  1. I've made a cranberry vinagrette with t-day cranberry leftovers, redwine vin and olive oil...worked well with peppery greens

    1. Safe to assume we're talking about home-made?

      As noted on a couple of other threads - it makes a fine condiment for a variety of turkey sandwiches, and presumably other leftover recipes.

      My wife's recipe thickens up a bit and keeps almost like a preserve for several weeks in the fridge.

      1. You could turn it into a dessert

        1. Over cream cheese as a spread for multi-grain crackers

          1. Just the other night, I made a dipping sauce for some homemade chicken fingers by adding to my cranberry sauce some homemade applesauce, a bit of cider vinegar, some brown sugar, salt and pepper and then pureeing it. It was pretty good.

            1 Reply
            1. re: dukegirl

              This sounds really good, I bet it would be excellent on pork chops too!

            2. Add it to some muffin batter. (scoop of batter , scoop of cran. sauce, scoop of batter)

              2 Replies
              1. re: bolivianita

                Yep, sandwhiches and muffins were what came to mind also. Making a conserve is also a good idea. Maybe having it with some foie gras, ala blackberry? You could always sweeten and top a cheesecake with it.


                1. re: TexasToast

                  I tried this but added a crumb topping. Yum.

              2. Some good cooks at FinerKitchens.com posted this recipe and it is great and handy for using up leftover cranberry sauce:


                3 Replies
                1. re: Val

                  Thanks for the recipe! It was perfect to use up my leftover sour cream, butter and eggs in addtion to the sauce. I just finished baking it, and I'm enjoying the results.

                  1. re: Val

                    Thumbs up for this recipe. I made it with fairly spicy cranberry sauce and it is great.

                    1. re: tcamp

                      So glad it worked...I've made it a number of times now too!

                    1. Mix Cranberry sauce, bottled catalina dressing and onion soup mix. Pour over chicken as a marinate. Bake.

                      1. Terrific with yogurt and granola or all bran on top (don't gag, this is the only way I eat all bran, on fruit and yogurt, with a drizzle of honey, it's great)

                        3 Replies
                        1. re: prunefeet

                          I second adding it to plain yogurt and along the cereal line ... adding it to oatmeal. I also add it to poultry sandwiches. It will keep quite a while in the fridge and can be frozen if you are not ready to use it for a few weeks.

                          Though I'm not so into it on ice cream ... I assume you are talking whole berry cranberry sauce ... the jellied stuff is just good for sandwiches ... it DOES make a nice topping for ice cream if you heat it and add a touch of liquor like Grand Marnier to it. This works well topping a plain piece of pound cake too.

                          1. re: rworange

                            I third the yogurt and oaties.

                            As to the jelled type: hasn't that been outlawed? Or at least excise-taxed to protect the general population?

                            1. re: rworange

                              I've been wanting to make a pound cake since Sunday... I have cb sauce which I made with Grand Marnier, and I thought it would be delicious that way too! And it is good on sandwiches as well. Love that stuff!

                          2. My daughter's favourite simmered chicken dish has become what we call "Purple Chicken," which is the result of my use of multiple leftover condiments from the fridge.

                            Purple Chicken started out with some sweated onion and garlic, to which I added the remains of a jar of pickled red cabbage, cranberry sauce, pomegranate syrup, red wine vinegar, and a bit of chicken broth, s & p. Added in the chicken that I'd browned before sweating the onions, covered and simmered for about 45 minutes.

                            Adjust the sweet and sour to your taste, and you've got a pretty different chicken dish.

                            By the way, when my daughter (aged 12 at the time) peeked into the pan while it was cooking, she went "Ewwww! I'm not eating THAT!" Well, she loved it, and continues to request it.

                            1. Mix the cranberry sauce with some cabernet and serve as a sauce with chicken or pork. My favorite would be to mix it with a little balsamic vinegar and serve over, or on the side of a delicious soft gorgonzola or brie with some crostini.

                              1 Reply
                              1. re: d2u

                                I brown the chicken or pork chops with some chopped onion, then simmer it in the cranberry sauce/wine (or a little orange juice if there's not an open bottle of wine) until done.
                                Mmm, I love the brie/crostini idea!

                              2. I love a Tbsp of cranberry sauce (preferably whole) with a Tbsp of cream cheese wrapped in phyllo or puff pastry, brushed with melted butter. Great appetizer.

                                1 Reply
                                1. re: coll

                                  Brie works well too.
                                  Last xmas my DH pureed some leftovers with mayo, it became a lovely pink colour and it was quite tasty on turkey sandwiches. Somehow different than separate mayo and cranberry which is how I usually eat my turkey sandwiches. Would also work with ham I think

                                2. Great in cheese sandwiches, grilled or not. Fave cheese pairings: soft goat cheese; fontina; sharp cheddar.
                                  Also good with PB.
                                  With saag paneer (or another veggie curry), like a chutney.
                                  And as a filling for stuffed French toast - even better paired with cream cheese.
                                  On top of baked brie.
                                  Tranformed into a salad dressing for bitter greens.

                                  1. I have a recipe somewhere for a cranberry nut coffee cake. Basically a sour cream coffee cake batter, made in a tube pan, with a layer of batter, layer of whole cranberry sauce in the middle (about a cup) and then remaining batter and another cup of cranberry sauce on the top, some chopped nuts too. Then drizzle with a glaze made from powdered sugar, water and almond extract. I'll try to dig up the actual recipe, but you could probably do it with any coffee cake recipe that would fit a standard tube pan.

                                    Another option is a Cranberry Burgundy sauce, great with Christmas ham. Mix about 2 cups cranberry sauce with 1/2 cup brown sugar, 1 1/2 tablespoons mustard and about a cup of burgundy. Cook and reduce until thickened.

                                    4 Replies
                                    1. re: Jpan99

                                      I saw a similar cranberry almond coffee cake recipe in the King Arthur Baking Companion Cookbook. It's also on line:


                                      PS - The sauce is also tasty mixed into oatmeal.

                                      1. re: maviris

                                        I made this cake last night to bring into work today - used canned whole-berry sauce - and it is receiving rave reviews.

                                        1. re: maviris

                                          I have all these ingredients on hand and am going to make it right now!

                                        2. re: Jpan99

                                          Yankee Magazine has a recipe for this that I've made.

                                          Check their website

                                        3. i've made a turkey berry sandwhich, which is:

                                          you mix cream cheese with some bruniose mirepoix, which is finely diced carrots, celery, and onion, and spread it on one slice of bread;

                                          you spread cranberry sauce on the other slice of bread;

                                          you put turkey in the middle!

                                          can grill... i usually use hoagie rolls though. it's pretty tatsty, and also uses leftover turkey.

                                          1. Since I was a child I've put leftover cranberry sauce on my peanut butter sandwiches. Excellent!

                                            3 Replies
                                            1. re: tomaneng

                                              I nominate this as best tip ... now I want to run out and buy cranberry sauce and peanut butter ... and this would work with either jellied or whole. Thanks for the great idea.

                                              1. re: rworange

                                                Never underestimate the power of canned jellied cranberry sauce; my whole family would mutiny without it. But while you are thinking cranberries and peanut butter, think leftover roast pork as well. I know, not very American-Thanksgiving, but the combo on a sandwich, with a few onions, is wonderful. Oh, good baguette, please.

                                                1. re: cayjohan

                                                  Great idea. I actually prefer the jellied stuff but every now and then wind up with whole berry, usually fancy stuff so I've found ways to use that up.

                                                  As usual, I've cruised past Thanksgiving and am into early Christmas food so this weekend I made wonderful eggnog French toast topped with whole cranberry sauce. Very good.

                                                  And ... uh ... peanut butter and cranberry sauce ... yeah, it was good.

                                            2. I love whole-berry cranberry sauce with roasted or broiled/herbed chicken. Yum!

                                              1. Warm leftover cranberry sauce in a pan and spoon over vanilla ice cream, fresh fruit or poundcake.

                                                  1. I mix it with Hellman's and horseradish for a sandwich spread with chicken or turkey. It is delicious and has a pretty good shelf life.

                                                    1. I use it as a topping for French toast or Swedish pancakes.

                                                      1. A couple days ago I doctored up a jarred salsa with the adobo sauce from the can of chipotle peppers and a slug of cranberry sauce. Sweet/hot = good!

                                                        1. Well, why not throw in a shot of Bombay Saphire and some ice, a twist of lemon zest and turn it into a Cranberry Martini. It's summer down here folks. May need a dash of sugar if you like it sweeter or replace the Bombay Saphire (Gin) with Absolute (Vodka) Shaken of course... not stirred.

                                                          1. I spread a bit of cranberry sauce on the bottom of my ramekins and then do creme brulee as usual (vanilla custard, sugared top). It's great this time of year -- very festive and adds a nice bit of color too when you've broken into it.

                                                            1. There are some awesome ideas on this thread!
                                                              What about with ham and swiss, and then make a Monte Cristo? That what's for lunch!

                                                              1. I like to make cranberry bars. Make a short crust like for lemon bars and use the cranberry sauce in place of the lemon. Dust generously with powdered sugar when out of oven. My husband loves these.

                                                                1. http://fatgirltrappedinaskinnybody.bl...

                                                                  using some of our frozen stash of whole cranberries and egg nog we made mini bundt cakes using this recipe. Some cream cheese mixed with cranberry sauce for glaze worked out really well. (I love the name of this blog!)

                                                                  1. Bumping an old thread...there are already some good ideas here, but I want to see if there are more.

                                                                    I have some leftover homemade whole berry cranberry sauce to use up. My husband "thinks" he doesn't like cranberries (though he does eat them in my mixed berry muffins). Does anybody have ideas for hiding cranberry sauce in baked or savory dishes?

                                                                    I love cranberries and bought a few extra bags for the freezer.

                                                                    1. Homemade? I put it into a cake one year and it was YUMMY...

                                                                      1 Reply
                                                                      1. re: Kajikit

                                                                        Yes, homemade whole berry cranberry sauce, just sugar, water, cranberries and some lemon zest. What kind of cake? Do you have a recipe?

                                                                      2. How long does it keep? I have half a container of TJ's fresh cranberry sauce (the kind in the plastic container that they sell in the refrigerated section - not the one in the glass jar) in the fridge that was opened on 11/23. I have no qualms about tossing it if not good, but I have no clue about the shelf life.

                                                                        4 Replies
                                                                        1. re: HeyImBack

                                                                          There should be either fine print saying "use within ......days of opening" or an expiration date on the label somewhere

                                                                          1. re: HeyImBack

                                                                            There is so much sugar in there that it should last a good long while. Similar to jelly or jam.

                                                                            1. re: HeyImBack

                                                                              The homemade stuff actually lasts a LONG time. We eat it years later and it is the same.

                                                                              1. re: melpy

                                                                                Yeah I imagine it's quite high acid in addition to high sugar. It should last forever.

                                                                            2. I turned some leftover cranberry sauce into a chutney-like condiment by adding a touch of salt, cinnamon, bay leaf and black pepper. Simmered together for a few minutes, then smeared on buttered whole grain bread with some mustard.....added slices of Dubliner cheddar and grilled to melt into a tasty grilled cheese sandwich.

                                                                              1 Reply
                                                                              1. re: 4Snisl

                                                                                That might actually work with my husband. If I call it chutney rather than cranberry sauce it might be ok. I do that with some other things. A simple example is, maybe twice a year I make breaded pork chops. To me, PA dutch style stewed tomatoes are the perfection accompaniment to breaded pork chops. My husband does not like "stewed tomatoes", so I make what is basically stewed tomatoes from cherry or grape tomatoes and call it a ragout. He loves it.

                                                                              2. I made a kefir smoothie with some of what we had leftover- it was awesome.

                                                                                2 Replies
                                                                                1. re: weezieduzzit

                                                                                  That sounds like a great idea. I happen to have a friend that owns cows and ferments kefir grains in raw milk to make her own milk kefir. It is delicious and will go great as a cranberry smoothie for me. But I'm sure my husband wouldn't even take a taste.

                                                                                  1. re: Springhaze2

                                                                                    Just add some kind of sweetening to his (that's what I do.) I'm super jealous of your raw milk/ kefir source! I also make my own kefir but can't always get raw milk and when I do it's about $8 a gallon.

                                                                                2. I cubed my leftover cornbread and scattered it over leftover cranberry sauce. 30 min @ 350F, and served it with cream for dessert. It was a much bigger hit that way, than at Tday.

                                                                                  1. Find one of those recipes that involves Lil Smokies and grape jelly. Substitute cranberry sauce for grape jelly.

                                                                                    1 Reply
                                                                                    1. re: FoodPopulist

                                                                                      I don't think so... No Lil Smokies ever. But maybe something along those lines for a appetizer using some of our homemade smoked venison sausages.

                                                                                    2. ok.since it's up again...........

                                                                                      3 TBs cranberry sauce
                                                                                      1 oz Grand marnier

                                                                                      mix together until blended

                                                                                      1 cup Cheapo champagne, lightly stir

                                                                                      makes drinks for 2.....or 2 for you!

                                                                                      3 Replies
                                                                                      1. re: FriedClamFanatic

                                                                                        Is that the canned, no whole berry kind?

                                                                                        1. re: c oliver

                                                                                          for this, I used the jellied kind (not my fav)...but it makes for a smoother look

                                                                                      2. Use as a layer in a trifle, or as a cheesecake topping.

                                                                                        1. I make a "cranberry pate" for dessert.it's a little complicated, but not overly so. let me know if you want the recipe

                                                                                          4 Replies
                                                                                          1. re: FriedClamFanatic

                                                                                            I'd like the recipe. It sounds like something that might fit the bill for my cranberry sauce experiment. I made a cranberry-port-fig sauce and it is quite "port-y". I think too much so to make into a pastry type dessert.

                                                                                            1. re: pagesinthesun

                                                                                              I'd be eating that with stilton and crackers... and licking my lips!

                                                                                              1. re: Springhaze2

                                                                                                OK, I may have led you a bit astray. The Cranberry part is actually the coulis that goes under a chocolate 'pate"..but here goes:

                                                                                                1.5 cups cranberry sauce
                                                                                                3/4 cup cranberry juice
                                                                                                tsp lime juice
                                                                                                3 TBS Grand Marnier (optional)

                                                                                                Mix all in a blender

                                                                                                12 oz. chocolate bits
                                                                                                1/3 cup corn syrup
                                                                                                1/4 cup butter

                                                                                                melt over low heat, stirring a little, then add:
                                                                                                1/4 cup Heavy Cream mixed with:
                                                                                                one Egg Yolk

                                                                                                Add to the melted chocolate and heat over medium heat about 1 min. Cool

                                                                                                beat together 1 1/4 cups heavy cream and a tsp vanilla until soft peaks; blend/fold in to cool chocolate carefully.

                                                                                                Line a smallish bread pan ( mine is 8X4X2&1/2) with plastic wrap that overhangs the side (important!!....you need it to lift the thing out!) Pour in mix and freeze for at least 3 hours. Can be moved to the fridge for another 24-48 hours.

                                                                                                Carefully remove, slice about 1/2-3/4 inch thick and serve over some of the coulis

                                                                                            2. This might sound weird, but we mixed a few spoonfuls into a pitcher of martinis and then strained...boy oh boy.

                                                                                              1. I didn't read the 2009 and earlier responses, so this could be a repeat--saw the other day about using leftover c'berry sauce as a donut filling. I wasn't ready to make donuts that day, but I did use it as a cupcake filling--worked really well with vanilla cupcakes.

                                                                                                1. One year I threw whole berry cranberry sauce into a Christmas pudding to replace the currants.

                                                                                                  There's also turkey, cranberry and brie paninis. I had one in England and thought at the time it would be a good Thanksgiving leftover idea.

                                                                                                  If you don't like the Lil Smokies idea I'm not sure how you would feel about combining cranberry sauce and French onion soup to slow cook a roast. I was skeptical but actually was pleasantly surprised with how it turned out.

                                                                                                  1. I had half a container of TJ's fresh cranberry sauce, and a whole can of the jellied cranberry sauce - I dumped both and one cup of ketchup into the crockpot with a couple pounds of boneless pork "country" ribs, cooked on low for 8 hours - deelicious! It had a sweet/tangy taste that was great and the gravy was fantastic on mashed potatoes. Can't wait to have the leftovers tonight!

                                                                                                    1. Had a few TBS of whole berry sauce leftover.....drained it and added to an apple pie recipe (with pecans) that was quite tasty last night