HOME > Chowhound > Home Cooking >
Do you create unique foods?
TELL US

What to do with leftover cranberry sauce?

maplesugar Jan 3, 2008 02:06 PM

I made a nice tart, thick cranberry sauce on the 25th and I have about 2-3 cups left. I've frozen it so it won't go off...but I'd really like to use it before, say, next Thanksgiving... since I don't think it'll last that long even if it's frozen. Any ideas? Can I made muffins or a quickbread with it?

Any suggestion would be most welcome. TIA! :)

  1. a
    abud Jan 15, 2008 02:21 AM

    Make the cheddar biscuits from Chow and serve with the cran sauce. Delicious.
    http://www.chow.com/recipes/10722 (scroll down for recipe)

    1 Reply
    1. re: abud
      l
      lucyis Jan 15, 2008 03:02 AM

      Add cran sauce to stuffed cabbage rolls as the sweet part for the sweet and sour sauce. Yum.

    2. chowser Jan 13, 2008 07:25 AM

      Add to champagne for a cranberry mimosa. It's pretty (well, depends on the type of cranberry sauce).

      1. a
        aunti vi Jan 13, 2008 07:13 AM

        Greetings to you maplesugar, of course you can. Try putting the sauce ontop of the favorite muffin or over turkey slices at dinner time. Quickbreads are my specialty and do try making a bread with cranberry sauce on top. Banana Nut and Cranberry Sauce is just yummy. Puree it and you are all set to go and enjoy.
        Let me know how it tasted.

        auntie vi

        1. LNG212 Jan 4, 2008 08:19 AM

          I spread a bit of cranberry sauce in the bottom of ramekins and then make creme brulee as usual. Very tasty.

          And I think there was a thread just like this one right after Thanksgiving too. It might have more ideas.

          1 Reply
          1. re: LNG212
            scuzzo Jan 4, 2008 08:23 AM

            Nice idea!

          2. aidam. Jan 4, 2008 06:44 AM

            i agree with Tay on the glaze. You could mix in some mustard instead of maple syrup if you want it to be more savory and then slather it on before you roast it.

            If you whisk it or throw it in a blender with some sherry or white wine vinegar, you've got yourself a nice winter vinaigrette that's good on mixed greens or salads with endive and chicory.

            And, if you didn't give up alcohol consumption as a new year's resolution, then try it mixed into a cocktail. I like this one made with bourbon and ginger beer: http://www.chow.com/recipes/11108

            1 Reply
            1. re: aidam.
              t
              Tay Jan 4, 2008 10:56 AM

              aidam
              "If you whisk it or throw it in a blender with some sherry or white wine vinegar, you've got yourself a nice winter vinaigrette that's good on mixed greens or salads with endive and chicory"
              I liked all of your ideas. (and everyone else's as well). Especially the one quoted, above.
              I'll have to try the addition of mustard (and maybe I'll still use the maple syrup) to a glaze for pork.

            2. b
              burlgurl Jan 4, 2008 06:39 AM

              top on rolls of brie and cover with phyllo pastry..can be frozen for go to appetizer

              1. l
                lhb78 Jan 4, 2008 06:34 AM

                I've mixed homemade and the canned variety with vanilla yogurt for sweet snack- parfait style. Dannon Light & Fit is my preference.

                1. w
                  Westy Jan 4, 2008 05:48 AM

                  You have no doubt thought of this already, but here it is: Awesome on turkey sandwiches.

                  3 Replies
                  1. re: Westy
                    alkapal Jan 15, 2008 02:16 AM

                    blend it with dijon mustard or creole mustard for a good sandwich spread.

                    maybe a touch of honey....would be tasty on turkey or ham, maybe grilled cheese.

                    or add in a touch of a mystery flavor with a hint of curry, for poultry sandwich.

                    try adding minced jalapeno and cream cheese to spread on toasted baguette slices.

                    or add minced jalapeno with mustard and use with roast pork sammie.

                    or add horseradish cream for roast beef.

                    1. re: alkapal
                      w
                      Westy Jan 15, 2008 06:26 AM

                      What is Creole mustard?

                      1. re: Westy
                        alkapal Jan 15, 2008 10:21 AM

                        whole grain strong mustard from louisiana.
                        i use zatarain's:
                        http://shop.zatarains.com/zatarains®-creole-mustard-p-902.html?=

                        here are some other recipes/ideas:
                        http://www.chefjohnny.com/Tips/creolemustardtip.html
                        http://www.globalgourmet.com/ggt/ggt0298/ggt022398.html
                        http://homecooking.about.com/library/archive/blcon111.htm
                        http://www.recipezaar.com/38148
                        http://www.foodreference.com/html/cre...

                  2. soypower Jan 4, 2008 04:36 AM

                    i made some cranberry sauce filled scones using this recipe:

                    http://www.joyofbaking.com/Sconesfill...

                    also added a layer of cream cheese which made it a little messy but oh so yummy. :o)

                    1. OldDog Jan 4, 2008 01:09 AM

                      I used mine in pumpkin muffins, following this recipe for pumpkin bread posted here...

                      http://www.chowhound.com/topics/465199

                      ... filled standard size muffin cups about 1/2 full, then put a spoonful of CBS and finished filling the cups. They took about thirty minutes and recipe made approx 18. We're working on the second batch now. Many thanks to recipe poster, this is very good stuff. :)

                      1 Reply
                      1. re: OldDog
                        CindyJ Jan 13, 2008 07:32 AM

                        I just stumbled across your post. Thanks! I'm glad you like the pumpkin muffin recipe.

                      2. c
                        clbeth Jan 3, 2008 11:35 PM

                        After Thanksgiving I made great Cranberry pancakes from a recipe I found on Martha Stewart's website.

                        1. j
                          jlafler Jan 3, 2008 10:52 PM

                          My first thought was a pie or tart. Or you could use it for a cheesecake topping.

                          1. scuzzo Jan 3, 2008 09:10 PM

                            PIzza sauce. White crust, cranberry sauce, turkey or maybe pork, scallions, fontina. Don't go too heavy with the sauce. Keep it light.

                            1. CookieGal Jan 3, 2008 05:55 PM

                              Corn bread cran muffins mmmmmm

                              use your fav corn bread recipe, and heat muffin pan (cast iron ideally) in the oven, pour 1/2 of the muffin mix, then a scoop of cran, then top with corn bread mix..... bake and enjoy, the cran oozes through the muffins.

                              they are lovely and not to sweet after a holiday of too much sugar!

                              1. p
                                piccola Jan 3, 2008 05:43 PM

                                Make peanut butter sanwiches.

                                1. doctor_mama Jan 3, 2008 02:36 PM

                                  Cook brisket in it.

                                  1. h
                                    Harters Jan 3, 2008 02:18 PM

                                    Good quick sauce for duck - mix it with some orange juice, squeeze of lemon, couple of splashes of red wine (or whatever winey booze you have in), little bit of mustard. Stir it together, heat it through.

                                    1. AnneInMpls Jan 3, 2008 02:14 PM

                                      Cranberry Streusel bars! There's a recipe in the Oregonian newspaper that calls for 3 cups of cranberry sauce.

                                      http://www.oregonlive.com/foodday/oregonian/index.ssf?/base/living/1195250109278230.xml&coll=7

                                      When I made these bars, I had problems with the streusel topping, but the taste was great. I even made more cranberry sauce this week so that I can make them again. (With these possible modifications: http://www.chowhound.com/topics/46825... .)

                                      Anne

                                      1. t
                                        Tay Jan 3, 2008 02:13 PM

                                        I mixed some with maple syrup and used it as a glaze for a roast loin of pork. It also works well with roasted chicken or duck. If you save some for the warmer weather, it tastes great in lemonade or freshly brewed iced tea.

                                        Show Hidden Posts