How to Use Leftover Cranberry Sauce

One of only 3 fruits native to North America, cranberries are loaded with antioxidants and contain compounds that discourage certain bacteria, thus making them potential defenders against gum disease, ulcers and urinary tract infections. Cranberry sauce is a tasty way to take advantage of this tart little berry’s superfood attributes. The next time you serve cranberry sauce alongside a holiday--or everyday--turkey, pick up an extra can. You’ll want to have plenty of leftovers!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 cup jellied cranberry sauce
• 1 tablespoon honey
• 2 tablespoons Dijon mustard

Cranberry-Orange Vinaigrette

1. Combine cranberry sauce, orange juice, vinegar, shallot, and orange zest in a blender. Process briefly until smooth. Add salt and pepper to taste.

2. Add oil in a steady stream with blender running on low speed, to create a uniformly emulsified dressing. Taste and adjust seasonings if necessary.

3. Store dressing in the refrigerator. Serve with mixed green or spinach salad; excellent garnished with mandarin orange segments and thinly sliced red onion.

Acorn Squash With Cranberry Sauce

4. Preheat oven to 350 degrees F. Wash and halve acorn squash. Using a spoon, scoop out and discard seeds and pulp from center cavity.

5. Place squash halves cut-side down in a 13 x 9-inch baking dish. Add 1 cup water to baking pan and cover loosely with aluminum foil. Bake at 350 degrees F for 30 to 45 minutes, or until the squash is fork-tender.

6. Remove pan from oven and uncover; carefully pour off water and place squash halves cut-side up in pan. In the cavity of each half, place 1/4 cup cranberry sauce, 1 tablespoon butter, and 1/2 tablespoon brown sugar, if using. Return squash to oven for an additional 10 to 15 minutes or until butter and cranberry sauce have melted and squash is tender.

7. Stir cranberry sauce mixture with a small spoon, if desired, before serving. Makes 2 generous portions.

Cranberry Honey Mustard Dipping Sauce

8. Combine cranberry sauce, honey, and Dijon mustard in a small nonreactive bowl.

9. Whisk together until combined.

10. Serve as a dip for fried chicken tenders, shrimp or wontons. If desired, you can warm this on the stovetop or in the microwave and serve it hot; it’s good either way.

Tips & Warnings

• Line baking pan with aluminum foil, then spray with nonstick cooking spray. Cleanup will be a snap.