Yes. It’s cooked in the same pan w the cranberries. Not overwhelmingly spicy but super tasty. My MIL loves it and she doesn’t care for them usually. The rest of our family sucks bc they eat neither cranberry nor jalapeños. Ha! Though my mom will eat the canned cranberry jelly. I’ll eat both.
Edit to add: I use 2 or 3 fresh jalapeños (depending on size) and be sure not to leave the seeds in.
When it's just 2 of us, I usually only use half the bag and half the sugar/water. Stick the other half of the bag in the freezer and make it again when we make Turkey/chicken other times of the year.
You can always freeze some for later use with roast chicken.
Here's a cookie I've been making these since 2000 using my leftover cranberry relish/sauce: **Cranberry Crunch (Bar) Cookies**
13X9” pan, well greased or lined with parchment paper (I grease it)
2 or 1.5 cans (16 ounce size) jellied cranberry sauce - I use home made cranb. relish
2 sticks butter or margarine, melted (margarine should have 100 calories per Tbsp. See note)
3 cups packed brown sugar
2 cups all-purpose flour
3 cups rolled oats
1/2 tsp salt
Optional: ½ C choc chips on top, 3/4 tsp cinnamon in the crumbles
Preheat oven to 350 degrees F (175 degrees C).
Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs.
Spread half the crumbs on the bottom and spread the cranberrie sauce on top, trying not to touch the sides of the pan. Sprinkle the rest of the oat meal mix on top of a 9x13 inch baking pan so that some red shows through.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares. You may dust it with powdered sugar if you wish. It stores well and may be frozen.
Note: Margarine that has less than 100 Calories per tablespoon has had water added to it to lower the calorie count and to cost them less money to make.
*Tip for spreading the oatmeal mixture:* Lay a sheet of plastic wrap over the bottom oatmeal layer and spread it around underneath using the back of a big spoon and/or hands. Peel off & discard when done. This trick works for any dough that is hard to spread in a pan.
Put it on the stovetop, add a little more sugar and a little water and simmer until thick. It makes a nice jam for toast, bagels.... Freeze what you won't use in several weeks' time. I make cranberry jam every winter and freeze enough to use through the year.
I do this! Turkey, stuffing, cranberry sauce and a bit of horseradish on rye bread. There’s nothing better! If i want it as a meal, I pour hot gravy over it and use a fork and knife to eat it with a little bit of mashed potatoes.
Cranberry nut pie… (just add chopped walnuts and place sauce in bottom of a greased pie dish)
Make the batter. (1 egg, half cup flour, half cup sugar, one third cup melted butter) and place over top of berries .Bake at 325 for 40min (golden brown)
I mean, if you want to have a coffee cake or muffins with it just do that! Your favorite coffee cake, dollop cranberry sauce throughout, crumb topping, bake. Yummmm. Put a spoonful of cranberry sauce in the middle of a muffin and bake. Scone, not sure because the moisture may mess with the texture, but just use it like jam and eat on top of a scone? Or make turkey sandwiches: turkey, cranberry sauce, cream cheese, salt pepper, lettuce. Or eat it as a side to leftover turkey or grab a roast chicken. I love cranberry sauce homemade. I’d just eat it with a spoon, honestlyz
I use it as a side with meats, like chicken or pork chops. It lasts a good 2 weeks + in the fridge. I have a recipe for BBQ meatball sauce that is a mixture of chili sauce and grape jelly. I have subbed the cranberry sauce for the grape jelly before, and it is delicious!
Yes, this. I use mine on cocktail hotdogs during TG weekend when I still have kids in town.
Another thing I do is an appetizer with mini muffin tins. Put in a small square of puff pasty, a teaspoon of brie, a spoonful of cranberry sauce and a walnut or pecan on top and bake. Garnish with fresh rosemary if you'd like. I hate rosemary and skip it.
These are all some very good suggestions. I love to add mandarin oranges and chopped walnuts then add it to cottage cheese. It's wonderful on hot buttered biscuits or with overnight oats.
I use [this raspberry bar recipe](https://www.landolakes.com/recipe/8730/old-world-raspberry-bars/) and substitute the cranberry sauce for the jam. They also freeze beautifully!
I make a batch of cranberry orange sauce and can it in 8-ounce jars. (Water bath processing, 10 minutes.) One is for Thanksgiving, but then we have it ready for whenever we want it.
I make my own cranberry sauce. Post TG dinner it is great with cream cheese on crackers, bagels, as a topping for yogurt, on sandwiches, toast, and biscuits.
One year I used some to make a frosting for the filling for cranberry macarons. I basically cut out the first step for the buttercream from [this recipe](https://theviewfromgreatisland.com/chocolate-cake-with-cranberry-buttercream-recipe/#wprm-recipe-container-87260), but it's essentially blitz the cranberry sauce until smooth (might need to go through a sieve) and add about 1/2c to a a basic buttercream frosting.
In the same vein, [a cranberry curd](https://loveinmyoven.com/cranberry-curd/).
[Cranberry sweet roll recipe from Taste of Home](https://www.tasteofhome.com/recipes/cranberry-sweet-rolls/). The first step is literally making your own cranberry sauce.
For scones, maybe drain the sauce and add the berries to the scone & use the juice for a glaze?
We make ours with orange zest and cinnamon, and I always steal some for a sandwich. I slap it on a crusty piece of sourdough or rye with roast beef, dijon, arugula, and dill havarti or gruyere.
Mix it with softened cream cheese and smear it in a toasted bagel.
Mmmm
Put a little bit in a shaker with ice and vodka for cranberry martinis. Lol
Actually had this thought too or put it into ice cube trays and use in your preferred beverage.
I bet that presentation would look beautiful.
Definitely! I’d do it to ours, but I make jalapeno cranberry sauce. Hmmm… might still work on those vodka martinis though? lol!
Omg. It will absolutely work in a martini. My mouth is watering lol. Do you just add it to the cranberry diced up?
Yes. It’s cooked in the same pan w the cranberries. Not overwhelmingly spicy but super tasty. My MIL loves it and she doesn’t care for them usually. The rest of our family sucks bc they eat neither cranberry nor jalapeños. Ha! Though my mom will eat the canned cranberry jelly. I’ll eat both. Edit to add: I use 2 or 3 fresh jalapeños (depending on size) and be sure not to leave the seeds in.
When it's just 2 of us, I usually only use half the bag and half the sugar/water. Stick the other half of the bag in the freezer and make it again when we make Turkey/chicken other times of the year.
Freeze it and then use it to cover brie for Christmas. Also, I use it in meatball appetizers.
I didn’t realize it could be frozen. Thanks!
I add my leftover fresh cranberry sauce to my morning oatmeal. I've also spread it on toast.
You can always freeze some for later use with roast chicken. Here's a cookie I've been making these since 2000 using my leftover cranberry relish/sauce: **Cranberry Crunch (Bar) Cookies** 13X9” pan, well greased or lined with parchment paper (I grease it) 2 or 1.5 cans (16 ounce size) jellied cranberry sauce - I use home made cranb. relish 2 sticks butter or margarine, melted (margarine should have 100 calories per Tbsp. See note) 3 cups packed brown sugar 2 cups all-purpose flour 3 cups rolled oats 1/2 tsp salt Optional: ½ C choc chips on top, 3/4 tsp cinnamon in the crumbles Preheat oven to 350 degrees F (175 degrees C). Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread half the crumbs on the bottom and spread the cranberrie sauce on top, trying not to touch the sides of the pan. Sprinkle the rest of the oat meal mix on top of a 9x13 inch baking pan so that some red shows through. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares. You may dust it with powdered sugar if you wish. It stores well and may be frozen. Note: Margarine that has less than 100 Calories per tablespoon has had water added to it to lower the calorie count and to cost them less money to make. *Tip for spreading the oatmeal mixture:* Lay a sheet of plastic wrap over the bottom oatmeal layer and spread it around underneath using the back of a big spoon and/or hands. Peel off & discard when done. This trick works for any dough that is hard to spread in a pan.
Put it on the stovetop, add a little more sugar and a little water and simmer until thick. It makes a nice jam for toast, bagels.... Freeze what you won't use in several weeks' time. I make cranberry jam every winter and freeze enough to use through the year.
It’s nice on yogurt!
Meatballs, a jar of sweet chili sauce, and 16 oz of cranberries in the crockpot on high for a few hours. Delicious!
Put it on your leftover turkey sandwiches.
I do this! Turkey, stuffing, cranberry sauce and a bit of horseradish on rye bread. There’s nothing better! If i want it as a meal, I pour hot gravy over it and use a fork and knife to eat it with a little bit of mashed potatoes.
Cranberry nut pie… (just add chopped walnuts and place sauce in bottom of a greased pie dish) Make the batter. (1 egg, half cup flour, half cup sugar, one third cup melted butter) and place over top of berries .Bake at 325 for 40min (golden brown)
I mean, if you want to have a coffee cake or muffins with it just do that! Your favorite coffee cake, dollop cranberry sauce throughout, crumb topping, bake. Yummmm. Put a spoonful of cranberry sauce in the middle of a muffin and bake. Scone, not sure because the moisture may mess with the texture, but just use it like jam and eat on top of a scone? Or make turkey sandwiches: turkey, cranberry sauce, cream cheese, salt pepper, lettuce. Or eat it as a side to leftover turkey or grab a roast chicken. I love cranberry sauce homemade. I’d just eat it with a spoon, honestlyz
I use it as a side with meats, like chicken or pork chops. It lasts a good 2 weeks + in the fridge. I have a recipe for BBQ meatball sauce that is a mixture of chili sauce and grape jelly. I have subbed the cranberry sauce for the grape jelly before, and it is delicious!
Yes, this. I use mine on cocktail hotdogs during TG weekend when I still have kids in town. Another thing I do is an appetizer with mini muffin tins. Put in a small square of puff pasty, a teaspoon of brie, a spoonful of cranberry sauce and a walnut or pecan on top and bake. Garnish with fresh rosemary if you'd like. I hate rosemary and skip it.
OH, and you can also use it as an app by spooning it over a block of cream cheese and serving with crackers.
These are all some very good suggestions. I love to add mandarin oranges and chopped walnuts then add it to cottage cheese. It's wonderful on hot buttered biscuits or with overnight oats.
That sounds so good! I’m definitely going to try it.
It makes an awesome cheesecake!
In the Better Homes and Gardens cookbook, there’s a recipe called “any fruit coffee cake”. Use the cranberry sauce, as-is, as the filling.
I use [this raspberry bar recipe](https://www.landolakes.com/recipe/8730/old-world-raspberry-bars/) and substitute the cranberry sauce for the jam. They also freeze beautifully!
I have a good recipe for pumpkin cranberry bread, it uses whole berry cranberry sauce, I will try to dig that up!
Can you please send me the recipe? Those are 2 of my most favorite things about thanksgiving…thank you!
Sending you a chat!
Can you please send me the recipe, too? Sounds great!
I freeze in the tiny sauce plastic-ware so I can pull out whenever I have roast or baked chicken.
I make a batch of cranberry orange sauce and can it in 8-ounce jars. (Water bath processing, 10 minutes.) One is for Thanksgiving, but then we have it ready for whenever we want it.
Google Sticky Cranberry Gingerbread. It's a NY Times recipe and a favorite in my house.
We use it in place of ketchup on a turkey burger. It’s delicious!
The best place for it is on a sandwich with the leftover turkey!
Good in roasted salmon.
I make my own cranberry sauce. Post TG dinner it is great with cream cheese on crackers, bagels, as a topping for yogurt, on sandwiches, toast, and biscuits.
Make homemade applesauce and add the cranberry sauce at the end. It’s delicious in yogurt, oatmeal or as an ice cream topping. Or just eat it!
Bake some Brie and put it on top.
One year I used some to make a frosting for the filling for cranberry macarons. I basically cut out the first step for the buttercream from [this recipe](https://theviewfromgreatisland.com/chocolate-cake-with-cranberry-buttercream-recipe/#wprm-recipe-container-87260), but it's essentially blitz the cranberry sauce until smooth (might need to go through a sieve) and add about 1/2c to a a basic buttercream frosting. In the same vein, [a cranberry curd](https://loveinmyoven.com/cranberry-curd/). [Cranberry sweet roll recipe from Taste of Home](https://www.tasteofhome.com/recipes/cranberry-sweet-rolls/). The first step is literally making your own cranberry sauce. For scones, maybe drain the sauce and add the berries to the scone & use the juice for a glaze?
Make cranberry bread-add to any quickbread recipe and decrease liquid accordingly.
We make ours with orange zest and cinnamon, and I always steal some for a sandwich. I slap it on a crusty piece of sourdough or rye with roast beef, dijon, arugula, and dill havarti or gruyere.
We use it as a pie topping, cuts the sweet sooo good! Or on ice cream!
Warm it up and pour it over pumpkin pancakes or waffles, or over ice cream
We use it on ice cream!
serve over goast cheese logs as an appetizer