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Baker help pls-leftover cransauce-muffins?

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I made a new recipe for cranberry sauce this TG and have a lot left over.

Texture is semi chunky, made with whole berries, chopped orange meat, sugar and vanilla and just slightly thinner than canned whole berry sauce, like a soft jam. Flavor is good...sweet, tart, a tiny bit bitter from orange pith, and too much vanilla overtone, IMO. We did enjoy tiny servings of it on TG, but I won't repeat this recipe, tho' I think it's too good to just throw it away.

I'm thinking muffins, but not being a baker, I'm afraid to fiddle with muffin recipes, any baked goods recipes, actually...will they turn out sloppy moist, should I increase flour, decrease liquid, adjust leavening, temp/time and on and on and on...I drive me nuts. OH! should I add nuts?

I'd love help from experienced CHOW bakers. I've had, to be kind, "mixed" results with too many googled online recipes to trust them much for baked goods.

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  1. Don't know how experienced I am, but I'm thinking that your sauce could be a small dollop of filling inside an orange flavored muffin.

    1. I have the same issue. I'm using it instead of jam in thumbprint cookies.

      Another idea is to freeze it for now, then use it in a trifle at Christmas for a very festive dessert.

      Split your spongecake layers, place one in a trifle bowl and poke holes in it. Sprinkle on some type of liquer (I'm thinking Grand Marnier since you have oranges in your sauce) and spread about a quarter cup of the c'berry sauce on top. Pour on some creme anglaise and top with the second layer. You can stop there, or if you're feeding a crowd add a second layer just like the first. Top with whipped cream. Yum.

      1. I saw one in the King Arthur flour cookbook, I think it's for a coffee cake.

        1. Thanks for your input, everyone, these are some really good ideas. We're having issues with the well, so all non-essential cooking is on hold...should be getting new pipe and pump installed tomorrow, any luck.

          Thanks again...

          1. You could make a sweet bread dough and roll it up with your filling like cinnamon rolls, or roll out a sheet and make a big filled pocket to slice up. Maybe put cream cheese in too?

            2 Replies
            1. re: scuzzo

              Thanks, scuzzo. Your mentioning cream cheese has reminded me of kolaches, think cranberry-nut filling would work ok?

              1. re: OldDog

                That sounds about right.

                Though I'm blanking on the name for it, what I was thinking was this. Roll out a big rectangle, mentally divide into three rectangles. Put cream cheese and fruit in the middle retangle. Slice the two outside rectangles into strips, still connected at the center rectangle. Then "braid" strips from the outside over the middle section. Bake.