Tag Archives: what to do with leftover cranberry sauce

Leftover Cranberry Sauce Muffins

So uh…do you still have cranberry sauce laying around or am I completely missing the boat on this?

It’s ok if you don’t.  It’s even ok if you hate cranberries and wish I’d just shut up about them.  Any jam-like concoction will do!  If you do have some spare sauce, though, definitely make some muffins.

((I hope it doesn’t seem like I’m obsessed with leftover cranberry sauce.  It’s just that every recipe makes a TON and no one eats that much of it…at least at my family Thanksgiving.))

These muffins are actually muffins..know what I mean?  They aren’t cupcakes masquerading as muffins.  They’re slightly sweet, moist but not cakey, and not so outrageously unhealthy that they stop being a valid breakfast option.

They’re also delicious.  Did I mention delicious?  Hint of spice and everything nice?

Great with:

  1. A schmear of STILL leftover sauce
  2. Butter
  3. A drizzle of honey
  4. Both
  5. Nothing at all

Back with a post-Thanksgiving cleanse soon!


❤ Ellen

P.S.  I hope you had a happy Thanksgiving! Now smile!  You’ve got a jamwich =)

Leftover Cranberry Sauce Muffins

Recipe adapted from The Hazel Bloom

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
0 – 1/2 cup brown sugar  (to taste…it really depends on how sweet you made your cranberry sauce)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups leftover cranberry sauce
1/2 cup buttermilk
1/3 cup pumpkin
1 egg

OPTIONAL: 2 tablespoons melted coconut oil (it DOES give some coconut flavor…it also makes it extra moist.  You don’t need it.  I happened to enjoy the combination…I’m not offended if you think it’s gross)

  1. Preheat oven to 400 degrees and prepare a 12-cup standard-size muffin tin (grease and flour or add liners).
  2. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, cinnamon and cloves.
  3. In a medium bowl, whisk together the cranberry sauce, buttermilk, pumpkin and egg.  (Optional oil goes here!)
  4. Pour the wet ingredients into the dry ingredients and stir just until blended.  Once everything is wet…stop stirring.  Seriously.
  5. Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
  6. Sprinkle with the three tablespoons oats.
  7. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  8. Let cool for about five minutes, schmear and enjoy!


Filed under Breakfast, Dessert, Snacks, Uncategorized

Squash n’ Sauce

((Sorry, does squash n’ sauce sound gross?  I really mean two separate dishes.)) 

Two-for-one today!

  1. Super simple, irresistible, maple roasted butternut squash
  2. Fresh cranberry sauce

I’m battling butternut once again!  We’ve made friends since our first adventures together.  Now I can’t get enough.

This is my favorite way to eat it.

I  love the crispy outside and the creamy inside.

This is a salty-sweet flavor burst with a decidedly autumnal spin.

I love to roast one up just to have on hand for for snacking, or to throw in salad or soup.

To get crispy perfection, find a way to raise the squash off of the baking sheet.  I use a cooling rack that does just fine in the oven.  Make sure you leave plenty of space between pieces, too; if the squash is too close together it’ll steam instead of roast.  Give it some room to breathe!  Like this:

Roasted butternut squash is awesome all the time, but it can be an especially nice Thanksgiving side dish.  This combination of salty-sweet squash, sweet-tart dried cranberries and toasty pecans makes me swoon.

I could eat a squash a day like this…I’m totally addicted.

Speaking of cranberries…

Hey guy.  You’re cute.

Cranberry sauce, I’m sorry I never fully appreciated your potential.

Can we just discuss this beast for a second?


Gorgeous and…intense.  They’re bitter, insanely tart…it’s hard to believe they get delicious.  Oh, but they do!  They really, really do.  It’s not even difficult.  Not one bit.

This is my first time on the sauce so I kept it pure and simple.  Cranberries, sugar, orange juice and water.  Throw ’em in a pot.

You can cook them as long as you like.  I would recommend at least letting them cook until they burst.  Biting into a whole fresh cranberry doesn’t appeal to me at all; it’s like concentrated bitterness.  As they cook they take on the orange juice, water and sugar until they explode into a juicy, ruby mess of awesome.

In other words…once they pop the fun don’t stop 😉

You can even puree the whole mess…it’s entirely up to you!

Not just for turkey!  I discovered that this stuff is delicious on sandwiches of all kinds.

(That guy is egg, avocado, tomato and cranberry sauce. Don’t knock it til you try it.  Oh, and bacon if you roll that way =)

All on a homemade English muffin.  Recipe coming soon!)

For more awesome things to do with leftover sauce:  check this out!  Lots of good ideas!

Happy Thanksgiving!


❤ Ellen

Maple Roasted Butternut Squash

EVERYTHING IS TO TASTE! Use however much you want.  Seriously.  I’ll give you rough estimates but PLEASE adapt to your own taste.  You may like it saltier or sweeter than I do, or maybe you hate thyme.  Choose your own adventure.

1 medium utternut squash
at least 1 tablespoon maple syrup
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon thyme
1/3 cup dried cranberries
1/3 cup pecans (toasted)

1.  Preheat your oven to 400 degrees F. While the oven heats, peel your butternut squash and cut into slices or cubes (whichever you prefer).  Put the pecans in to toast while you prepare the squash for roasting.  Seriously, check them every 5 minutes.  The SECOND they start to smell toasty, taste toasty and brown slightly take them out.  They’ll burn quickly!  Set aside to cool.

2.  Place the squash in a large bowl and toss with at least enough maple syrup to coat evenly.  Add the salt, pepper and thyme and toss to coat. (Yes, pepper and maple syrup are delicious together.)

3. Arrange on a wire rack with a sheet pan underneath, (to catch drippings), leaving space between the pieces of squash.  Roasting time will depend on the size of your squash pieces.  It will probably take at least 20 minutes.  Let it go until it starts to brown and you can easily pierce it with a fork.

4.  Toss with cranberries and pecans in a serving dish.  Add salt and pepper to taste.

Serve immediately

Cranberry Sauce

Recipe a conglomeration of quite a few recipes I found…adjusted to taste

1 12 oz. bag of fresh cranberries
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup orange juice
1 cup water

1. Put the cranberries, sugars, juice and water in a medium sauce pan over medium heat.  Stir until the sugars dissolve.

2.  Let the mixture cook down until the berries start to pop (best part-about 5 minutes after the sugar dissolves).  Turn the heat down to low and let simmer until it reaches the desired consistency.  The longer it cooks, the thicker it’ll be.  If you don’t want any chunks at all, puree in a food processor, or in a blender in batches.

*Now do what you want. Add nuts, add vanilla, add orange or lemon zest, add salt and pepper, add apples, pomegranates and pears or nothing at all.  This is a base for you adjust to your taste.  Happy cooking!


Filed under Sides, Uncategorized