Three Ideas for Leftover Cranberry Sauce
Hope you all had a happy Thanksgiving & Black Friday and that you’re getting geared up for Cyber Monday (I know I am!) I meant to post this last year, but then forgot to do it and eventually it was too late. As I’ve mentioned before, I love making homemade cranberry sauce, and I always make sure there’s plenty extra. But what if you just have TOO much left over? Here are a couple fun things to do with extra cranberry jelly.
First up, a salad dressing by Inspired2Cook:
Cranberry Sauce Vinaigrette
Adapted from Cook’s Country Magazine. Makes about 1 cup.
- 1 tablespoon finely minced shallot
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 cup leftover cranberry sauce
Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.
Next up, a smoothie, courtesy of Hillbilly Housewife:
- 1 can or 16 oz. of cranberry sauce
- 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
- 1 container (6 oz) vanilla yogurt
- 3/4 cup orange juice
- 1/4 to 1/2 teaspoon ground cinnamon
Blend together until smooth. Serve cold.
Finally, scones, courtesy of Gourmandia:
Cranberry Oat Scones
- 1 C rolled oats
- 2 C all-purpose whole wheat flour
- 1/3 C light brown sugar, packed
- 3 tsp (=1 tbsp) baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ C butter or margarine
- 2 eggs, beaten
- 1/3 C plain yogurt
- 1 tsp vanilla OR orange extract
- 2/3 C cranberry sauce (the thicker the better)
Preheat the oven to 425F. In the large mixing bowl, mix the dry ingredients, then add the butter/margarine and cut it into the flour mixture. As long as you’ve washed them well, you can use your hands to do the cutting, but a fork will work just fine. In the small mixing bowl, combine the egg, the plain yogurt, the vanilla/orange extract, and the cranberry sauce. Mix with the fork until well-blended. Make a well in the centre of the dry ingredients and add the wet ingredients to them. Blend lightly with the fork until you have a soft dough. Scoop out quarter-cup-sized balls of dough and place them on the greased cookie sheet or into the cups of the greased muffin tin. (You can also drop all of the dough into a greased cake or loaf pan and use the dough to make a thick cake or dessert loaf. Bake your scones in the oven for abut 15 minutes, or until they are golden brown. NOTE: If you are doing the loaf/cake version, you will need to cook it for a good half-hour.
Serve hot with butter, and enjoy.