A half-consumed can of jellied cranberry sauce is kind of a sad sight, but there’s no reason to toss this tart and sweet substance, even if you’re eaten every last bit of turkey.
For starters, cranberry sauce can keep for quite a while (up to three weeks), and it has all sorts of applications, both savoury and sweet (and boozy). Here are some of my favourite ways to use any leftover cranberry sauce, whether homemade or canned:
- Craft a cocktail: A spoonful of cranberry sauce adds brightness and acidity, and all that pectin gives your drink a wonderfully round mouthfeel.
- Pour it on your pancakes and waffles: This works particularly well with homemade sauce with whole berries.
- Sauce (or glaze) your meat: You can brush it on a ham, a leg of lamb, or even a pork roast, or you can add it to your favourite bottle of barbecue sauce for extra oomph. Want a burst of fruity flavour in your pan sauce? Toss a big spoonful of it right at the end.
- Mix it in to plain yogurt: Sweeter cranberry sauces work best here, as plain yogurt is quite tart on its own.
- Eat it with cheese: Just plop it on top of a big round of melted, gooey brie, or smear it on the inside of cheese sandwich before grilling.
- Use it as an ice cream topping: Make your favourite dairy dessert a bit more festive by swirling in some of the slightly sour sauce.
Also, don’t underestimate its power as a simple sandwich spread. Though it really sings with sliced turkey, it’s not bad with ham, chicken, or some really good cheese.