Drinks & Smoothies · Recipes

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.

Photo Courtesy of Inspired2Cook (http://www.inspired2cook.com/2011/12/17/leftover-cranberry-sauce-vinaigrette/).

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:

Cranberry Smoothie

  • 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.

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