FOOD

Leftover Cranberry Sauce 3 Ways

November 1st, 2018

Cranberry sauce might play a supporting role on Thanksgiving, but for the rest of the long weekend, consider this condiment the breakout star for brightening up your leftovers. We’ve got three ideas to make the most of this vibrant sauce.


Cranberry Hand Pies

Yield: 4 hand pies
Active time: 20 minutes
Total time: 30 minutes

Ingredients:
2 premade (9-inch) pie crusts
1 cup Pacific Foods Organic Whole Berry Cranberry Sauce
1 egg, beaten
2 tablespoons cane sugar

Instructions:
Preheat oven to 425°F. Lay crusts flat on a floured surface and cut out 4, 4-inch circles from each round. Dollop 1 to 2 tablespoons of cranberry sauce in the center of 4 rounds and gently spread, leaving an ½-inch border around the edges. Top with remaining pie crust rounds and crimp edges with a fork. Cut slits on the top of each crust, then brush with an egg wash and sprinkle evenly with the sugar. Bake for 5 to 7 minutes, or until golden. Let cool slightly before serving.


Roast Chicken With Cranberry Sauce

Yield: 2 servings
Active time: 15 minutes
Total time: 25 minutes

Ingredients:
2 roasted chicken breasts
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
1 tablespoon chopped thyme leaves
½ cup white wine
1 cup Pacific Foods Organic Whole Berry Cranberry Sauce

Instructions:
Add oil to a skillet over medium-high heat. Add shallot and thyme, then sauté until soft, about 4 to 6 minutes. Add wine and let sauce reduce slightly, about 2 to 3 minutes more. Whisk in cranberry sauce and bring to a simmer; cook for 3 minutes. Pour over chicken before serving.


Cranberry Bellini

Yield: 6 to 8 servings
Active Time: 5 minutes

Ingredients:
½ cup Pacific Foods Organic Whole Berry Cranberry Sauce
¼ cup orange juice
2 cups ice
1 (750ml) bottle of champagne
Fresh cranberries (optional)

Instructions:
Add all ingredients to a blender and process until smooth and the consistency of a slushie, about 1 minute. Add 2 tablespoons of the blended mixture to the bottom of a glass and top with champagne. Garnish with fresh cranberries, if desired.

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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