I used to think of Cranberry Sauce as a condiment for turkey and not much else.
Actually, with its sweet and tart taste, cranberry sauce can be used in a variety of recipes
Do you think you might end up with some extra cans of cranberry sauce after Thanksgiving?
I know I will! That is awesome use them in the recipes below.
Tips For Cranberry Sauce
Use it as jam and spread it on toast. Store it in a jam jar in the fridge and then pull it out in the mornings to add a festive feel to your toast. It tastes amazing with peanut butter or with cream cheese or on its own.
Simply add cranberry sauce a tablespoon or so at a time to your plain yogurt until you get the intensity of flavor that you’d like.
When cranberry sauce is warmed up it’s not as thick as when cold. It then makes a festive and fun sauce for ice cream and cakes.
Cranberry sauce is a delicious addition to whipped cream. Whip the cream as normal until it forms stiff peaks. Fold some of the whipped cream into the cranberry sauce. Fold in the remaining whipped cream. Use the cranberry whipped cream to top fruitcake and other holiday desserts or use it on hot chocolate.
Use it as a glaze for poultry and meats. But it also goes with chicken, pork and beef. Try baking chicken breasts or pork chops and then brush with cranberry sauce 5 minutes before they’re done, longer for a more caramelized exterior. You can also use cranberry sauce as a glaze for meatloaf
Add leftover cranberry sauce to homemade or bottled barbecue sauce. Use it wherever you normally use barbecue sauce to instantly add a twist to your summer favorites.
Cranberry sauce will keep in the fridge for up to 3 weeks.
Basic Cranberry Sauce Directions
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.
Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt, and pepper to taste and cool to room temperature before serving.
Microwave 1 1/2 cups cranberries with 2 tablespoons sugar until softened, about 5 minutes; cool. Add to about 3 cups pancake batter.
Make Sugared Cranberries
Whisk 1 cup sugar, 1/2 cup each vegetable oil and buttermilk, 1 egg and 1 tablespoon each vanilla and red food coloring in a large bowl.
Stir in 1 1/2 cups flour, 1 tablespoon cocoa powder and 1/2 teaspoon each baking soda and salt; stir in 1/2 cup chopped cranberries. Divide among a lined 12-cup muffin pan.
Bake at 350 degrees F until a toothpick inserted into the centers comes out with moist crumbs, 25 minutes. Let cool.
Beat 8 ounces cream cheese, 1/2 stick softened butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla; spread on the cupcakes. Top with the sugared cranberries.
Cook 1/3 cup minced red onion in 1 tablespoon butter over medium heat until softened.
Add 1/2 cup ruby port; simmer until reduced by half.
Add 1 cup cranberries, 3/4 cup chicken broth, 2 tablespoons each sugar and orange juice, and 1/4 teaspoon mustard powder. Simmer, lightly smashing the berries, until thickened, 10 minutes.
Season with salt and pepper.
Cranberry Cream Cheese
- 1/2 cup cranberries
- 1 tablespoon sugar
- 8 ounces cream cheese
- 1/4 cup dried cranberries
Microwave 1/2 cup cranberries with 1 tablespoon sugar until softened, about 5 minutes; cool.
Beat 8 ounces cream cheese until smooth.
Mix in the cranberries and 1/4 cup dried cranberries.
- Simmer 4 cups cranberries 2 chopped peeled pears, 2 cups water, 1 cup sugar, and 1/2 teaspoon ground cardamom
over medium heat until the berries pop and the sauce thickens, 25 minutes; cool.
- Toss 1/2 cup chopped cranberries with 1 tablespoon sugar and 1/3 cup chopped pistachios; mix into one 16.5-ounce tube refrigerated sugar cookie dough
Reshape into a 2-inch-thick log; chill.
Slice and bake by following the labels directions