I don’t know that anyone has ever run out of cranberry sauce during a roast dinner. It’s very easy to make, and people tend to make a lot of it, and I usually find myself with a bit of bonus sauce the day after the turkey has been gobbled.
Obviously you should continue to use it on all of your leftovers — and leftover sandwiches — but it’s also an extremely good idea to combine it with wine and freeze it to make a slush. Like other alcoholic cranberry creations, this recipe works best with homemade sauce, rather than the canned stuff.
Take one cup of your favourite sauce and mix it with a cup of wine, then pour it into a shallow pan before popping it in the freezer overnight. Then, once you’re ready to get lightly sauced yourself, remove the pan from the freezer and break up the icy mixture by scraping it with a fork and scooping it into fancy cocktail glasses.
I used a bit of bubbly cava for the above batch, but I wouldn’t fault you for playing around with other bottles. Pinot noir would make for an off-dry and delicious treat, but I’m aching to try this with a sparkling semi-sweet Lambrusco. (I don’t think there are many wrong answers here, varietal-wise—the sauce has enough sugar to temper a good bit of dryness.)