Growing up I was never a huge fan of cranberry sauce. I remember trying cranberry sauce from a can once and not being impressed. Neither the taste nor the look was very appetizing. But when I started making Thanksgiving dinner and found out how simple fresh cranberry sauce was, I gave cranberries another shot.
Not only is cranberry sauce really easy to make, it’s really good. And two years ago I came across a page in Cooking Light on new uses for Thanksgiving leftovers (sadly, I can’t find it online). In the cranberry sauce section, it suggested cranberry salsa. Bingo!
Since then, I’ve made extra cranberry sauce for Thanksgiving and Christmas to have leftovers for salsa. It has become the reason I can guarantee I’ll make cranberry sauce for those holidays.
Making cranberry sauce is easy: Boil a cup each of water and sugar in a saucepan. Pour in 12 ounces of fresh or frozen cranberries and juice of one orange. Simmer for 10 minutes. Take off the heat and stir in zest of the orange. Let cool to room temperature.
For each half cup cranberry sauce, stir in:
- 1/4 cup chopped onion
- 1 tablespoon chopped jalapeno
- 1 tablespoon chopped cilantro
- 1/2 tablespoon lime juice
Other uses for leftover cranberry sauce:
- Cranberry sauce muffins
- Grilled cheese sandwich with cranberry spread
- Salad dressing: Combine 3 tablespoons each cranberry sauce and olive oil, 1 teaspoon each red wine vinegar and Dijon mustard.
- Cranberry barbecue sauce
How do you use your leftovers?