Customized Cranberry Sauce for Thanksgiving Leftovers

November 25, 2011

Although Thanksgiving is over, I know you’re still remembering the day well with all those leftovers calling your name from the fridge.

I’m a fan of leftovers because there are SO many things you can do with them, besides just warming up a plate.

Adding some turkey meat and veggies to an egg scramble, throw the turkey into a pot with veggie stock for soup, load up those potatoes and veggies with paprika, cayenne pepper, a little black pepper, and lots of cumin to add some pizzazz.

And with all of those unfinished dishes, the one thing that they all require is cranberry sauce.

But not just any cranberry sauce, YOUR cranberry sauce, filled with your flare, whatever that may be. Oh, bonus fact, it’s refined sugar free… deeming this recipe, healthy!

Customized Cranberry Sauce

The Basic:

  • 1 12-oz package fresh or frozen cranberries (washed well)
  • 1 cup water
  • 3 tbsp raw honey
  • dash of salt

Directions:

In a saucepan, over medium heat, bring water, honey, and salt to a boil. Add in the cranberries, returning to a boil, stirring frequently. When boiled, reducing heat to medium-low and continue to cook until all cranberries soften and skins pop.

Serve hot or let cool. The longer the sauce sits, the thicker it will become.

The Customized:

Add in one, a few, or all of the following, while boiling the cranberries.

  • 1 apple, roughly diced
  • 1/2 cup raspberries, blueberries, pineapple, mango, or other fresh or frozen fruit of choice
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cardamom
  • 1/2 tsp powdered ginger
  • 1 tbsp barbecue sauce
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 tsp zest of orange
  • 1/2 tsp zest of lemon
  • 1/2 tsp freshly ground pepper
Try a few of the above and create a totally unique, absolutely delicious sauce for all those seemingly boring leftovers.

Some fun combinations would be:

Apple, raspberry, cinnamon, and nutmeg sauce with orange or lemon zest

Barbecue sauce, cayenne, chili powder, and freshly ground pepper. Maybe a little orange zest to liven it up a bit more.

Mango, barbecue sauce, and cayenne powder

Raspberry, ginger, pepper, and lemon zest

As you can see, the possibilities are endlessly delicious.

 

One of my favorite uses for cranberry sauce is adding it to Greek yogurt, or a dairy free yogurt (think soy or coconut). Pour, mix, and sprinkle with a spiced granola (the recipe coming tomorrow). Delicious, simple, healthier snack or dessert option than others.

Did you partake in any Black Friday deals? Thursday morning I saw people lined up in tints outside of Best Buy… what?! Somehow that just doesn’t seem enjoyable, needed, or warm to me.

What combination of cranberry sauce would you make?

 

{ 4 comments… read them below or add one }

Christin@purplebirdblog November 28, 2011 at 3:51 PM

Love the idea of cranberry sauce over yogurt! I will totally be doing that tomorrow! 🙂

Reply

Justine Duppong @ Life With Cheeseburgers November 25, 2011 at 2:03 PM

AWW, Lori I LOVE cranberry sauce! I haven’t made any yet this holiday season but I have four bags of cranberries in the freezer for when I get around to it ha! I like to cook mine in a saucepan on the stove-top, add just a bit of sweetness, and then toss in some orange segments when it’s just about done cooking. The stuff is like crack to me! And your idea of mixing it with yogurt is just making me want to go get some cranberries out of the freezer pretty darn soon!!!

Reply

Todd November 25, 2011 at 1:46 PM

love the creativity of the cranberry sauces! i admit, i’m not a big fan of cranberry sauce, but with some of those suggestions i can see them tasting magnificent! thanks for the ideas!

Reply

amy@healthyhungryhappy.com November 25, 2011 at 1:35 PM

great ideas!! i made regular cran sauce for thanksgiving but i have a TON of cranberries leftover so i think ill make some fun sauces with them. thanks!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: