I love a great homemade cranberry sauce on turkey day, but then it sort of just sits in the back of the fridge for a few weeks before you end up having to throw it out, which just sucks. I hate wasting food, so I knew I had to find a way to repurpose it and since I was a bit stuck for ideas, I headed over to my fabulous tribe on facebook or instagram for inspiration. As usual, they had some fabulous tips for repurposing leftover cranberry sauce, which I will now share with you here:
- Create cranberry turkey burgers
- Freeze it as ice cubes and use it in smoothies
- Make thumbprint cookies
- Make cranberry Greek yogurt popsicles
- Use it as jam and spread it on toast or mix it into plain yogurt
- Cook up a batch of cranberry muffins
- Make a cranberry turkey melt or a cranberry grilled cheese sandwich
- Bake up some cranberry crumb bars
- Stir it into applesauce
- Make cranberry pancakes
- Create a cranberry yogurt parfait
- Serve it with tacos
- Make jelly-filled donuts (working on a recipe to share with you all!)
So I hope that helps fire up your imagination! If you have any healthy recipes that use leftover cranberry sauce, please post a link to them below. In the meantime, if you are looking for a delicious homemade Cranberry Sauce recipe, you are in the right place. Happy and healthy cooking!
Orange Ginger Cranberry SaucePrint This
- 1 lb fresh cranberries (about 1 bag)
- 3/4 cup orange juice
- 1/2 cup filtered water
- 1/2 cup, or more, raw honey
- zest of 1 orange
- 1/2 teaspoon ground cinnamon
- pinch of sea salt
- 1/2 teaspoon freshly grated ginger (optiona
- In a medium saucepan, bring cranberries, orange juice, water, honey, orange zest, cinnamon, sea salt, and fresh ginger (if using) to a boil over high heat.
- Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes.
- Remove from heat and let cool to room temperature.