This post is for anyone who is pro cranberry sauce and believes in zero waste. As my colleague Deanna Segrave-Daly recently pointed out in her recent blog post and cranberry recipe roundup, there are 2 cranberry sauce camps, those who love it, and those who don’t. If you’re in the pro camp, perhaps you have some left over cranberry sauce in your refrigerator that you need to use, but haven’t decided how? Today I’m giving you my two cents on how to use up even the smallest amounts (as little as one half of a cup) of leftover cranberry sauce. Make a tart cherry cranberry glaze and use it to finish baked chicken, turkey or pork. It would also be great on top of a slice of brie or added to mashed sweet potatoes for a real treat! Yum!
This glaze boasts the flavors of both cranberry and cherry, with less calories and sugar than cranberry sauce.
Cranberry Sauce (per Tablespoon) : 26 calories , 6.5 grams sugar
Tart Cherry Cranberry Glaze (per Tablespoon) : 14 calories, 3.3 grams sugar
What are some of your favorite ways to use leftovers?
Tart Cherry Cranberry Glaze
- 1/2 cup fresh cranberry sauce
- 1/4 cup dried tart cherries
- 1/4 cup orange juice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 3/4 cup water
- 1 Tablespoon red wine vinegar
Add cranberry sauce to blender with tart cherries, spices, orange juice. Blend well. Pour into a small sauce pan and heat with 3/4 cup water and red wine vinegar. Heat over low to medium heat. Use to baste poultry during the last 15 minutes of cooking or spoon over sliced cooked pork tenderloin.