Wednesday, December 28, 2011

Cranberry Vinaigrette and other uses for leftover Cranberry Sauce

Let's say you have leftover cranberry sauce from some holiday meal.  Or, like me, you randomly decided to make cranberry sauce on a whim and now need to use it up in some way other than eating it straight from the bowl. In any case, you are in luck, because I've been eating cranberry sauce in one form or another all week.


Cranberry Vinaigrette
1/2 cup cranberry sauce
1 clementine, juiced (1/4-1/2 cup orange juice)
1 teaspoon maple syrup (or sugar, or agave)
Balsamic Vinegar
Olive Oil

Quantities are estimated here, you can just eyeball, and taste along the way to adjust to your preferences. I used a couple tablespoons each of vinegar and olive oil.

In a food processor or blender, combine cranberry sauce, orange juice, and maple syrup.
Add in balsamic vinegar and mix well.
Slowly add olive oil with motor running.

This was perfect over greens with pears and goat cheese.  I also have plans to try it as a glaze for baked salmon.  If that isn't a disaster, I'll share in a few days.

Other ways to use leftover cranberry sauce:
Smoothie with yogurt, milk, and frozen cherries or blueberries
Yogurt parfait layer.  Extra points for adding crushed graham crackers.
Spread on a sandwich along with turkey, cheddar and lettuce
Swirled through cheesecake bar


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