Food & Wine

5 Delicious Ways to Use Cranberry Sauce

From turkey sandwiches on crusty bread for lunch to pan-fried mashed potatoes with eggs for breakfast, we look forward to Thanksgiving leftovers nearly as much as the meal itself. But what to do with all that cranberry sauce? Mark Bittman has the answer in his new cookbook, The Kitchen Matrix, which is full of great ways to riff on classics and reinvent favorites. Here he takes a look at cranberry sauce and repurposes it in five pretty and pretty delicious ways. 
Photo Credit: Mark Bittman
  1. Cranberry and Gruyère Grilled-Cheese Sandwich: Spread cranberry sauce on a slice of bread. Top with some slices of Gruyère and a second slice of bread. Butter the outside of the sandwich generously. Cook in a skillet over medium heat until bread is golden brown and the cheese is melted.
  2. Cranberry Negroni: Mix equal parts gin, Campari, vermouth, and cranberry sauce in a cocktail shaker with ice. Shake and strain. Garnish: orange or lemon peel.
  3. Cranberry-Swirl Quick Bread: Heat oven to 350°F. Grease a 9-inch loaf pan. Combine 2 cups flour, 1 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a food processor. Pulse in 4 tablespoons cold butter. Add ¾ cup buttermilk, 1 tablespoon grated orange zest, and 1 large egg; pulse to combine. Pour into loaf pan and swirl in 1 cup cranberry sauce with a knife. Bake until a toothpick comes out clean, at least 45 minutes.
  4. Photo Credit: Mark Bittman

  5. Cranberry-Yogurt Parfaits: In individual glasses, alternate layers of cranberry sauce, plain Greek yogurt, honey, and chopped pecans. Garnish: fresh mint.
  6. Cranberry-Braised Chicken: Cook chicken parts in butter, rotating and turning as necessary, until browned on all sides; remove from pan. Add chopped onion, garlic, and fresh ginger and cook until soft. Stir in cranberry sauce and a little chicken or turkey stock or white wine; add the chicken. Cover and cook over medium-low heat, turning chicken occasionally until it’s cooked through. Garnish: grated orange zest.

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