What to do with leftover Thanksgiving Cranberry “Sauce”?
Sweet Cranberry and Tangerine Bread
When I say cranberry sauce I’m NOT talking about the canned jelly sauce, I’m talking about the homemade whole berry compote,chutney,preserve, conserve, whatever you want to call it cranberry “stuff” you may have leftover after Thanksgiving. This time of year a lot of websites and cooking shows feature recipes that morph your leftover turkey and all the fixings into totally different tasting dishes. I have to admit, I have never been interested in it because I think the best part of Thanksgiving is the leftovers and I want them to be exactly like they were on the day of, but that’s just me. However, the one thing that I often do have too much of, is cranberry sauce. Once the turkey and stuffing leftovers are gone, the cranberry sauce has no purpose for me, but it’s just too delicious and I can’t throw it out. This delicious bread serves as the perfect vehicle for it, as well as a well to use up the leftover buttermilk you may have from mashed potatoes or biscuit recipes. If you don’t have any homemade whole berry cranberry sauce, don’t substitute the jelly kind, just use the following directions to whip up a 5 minute batch just big enough for this recipe. If you are feeling the same way I am, in that you are so huge right now you couldn’t possibly allow yourself to indulge anymore, make the bread and freeze it for the upcoming holidays, when your waistline has recovered slightly.
Happy Leftovers Everyone!
( Follow muffin method)
Sweet Cranberry and Tangerine Bread www.lessonsinfood.wordpress.com original recipe
Sift together in a large bowl:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Whisk together in a separate bowl:
- 1 cup sugar
- 1/2 cup oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp almond extract
1 1/2 cups homemade whole berry cranberry sauce
Pre-heat oven to 350 degrees. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix together until just combined. Stir in about cranberries. Pour into mini loaf pans and bake for 30- 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
For Cranberry “sauce“: Boil all ingredients together until thickened and almost no juice remains, mixture should become gelatinized. Remove large peels and tangerine slices. Let cool.
- 2 cups cranberries
- 1 large tangerine -zested and juiced
- 1 large tangerine – peeled and sliced
- 1/2 cup sugar