15 Leftover Cranberry Sauce Recipes (2024)

FAQs

What else can I use cranberry sauce for? ›

One 12-ounce bag of cranberries makes about 2 1/4 cups of basic cranberry sauce—in my house, that's enough for about five people. Going the canned route? You'll need at least one can for six people.

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Packed with antioxidants

The anthocyanins found in cranberries may have anti-cancer and anti-inflammatory effects. They may also: Protect against liver disease. Lower blood pressure.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium! Thankfully, buying cranberry sauce at the store is not the only option. We have the perfect Simple Cranberry Sauce recipe to make for the upcoming holidays!

Place plastic bags of cranberries directly in the freezer for up to twelve months and use without thawing—just run cold water over them to rinse before using. Because some bruised and soft berries and some stems and leaves are often in the bags, you might prefer to sort and wash the berries before freezing them.

The Google consensus is that it's SAFE to drink even AFTER 12-24 MONTHS past any printed date on the bottle. THIS APPLIES ONLY TO UNOPENED BOTTLES OF CRANBERRY JUICE. If opened, the juice should be refrigerated and used within 2 weeks.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.

The traditional way of serving jellied cranberry sauce is sliced into rounds. With the column set on its side, slice into ¼-inch thick rounds and then arrange the slices on a serving platter. Serve the slices plain, garnished as desired, or read on for easy upgrades.

It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.

A can of cranberry sauce typically contains cranberries, high fructose corn syrup, corn syrup, and water, so when you plop it into a pot on low heat, it is going to melt down into an almost jam-like consistency, but that's not all that is going to change.

For instance, cranberries were mixed with meat and fat as a way to help extend the shelf life of the meat. The indigenous people then introduced the cranberry to the English pilgrims when they arrived in North America. According to Wick, they helped the pilgrims understand what cranberries were and how to use them.