Uses for Leftover Cranberry Sauce

Nobody in my husband's family likes cranberry sauce. So, it is usually just me and my daughters eating it at Thanksgiving dinner. But I don't care. I make lots of it anyway because I know that I am going to be eating the leftovers all week. And I have lots of delicious uses for leftover cranberry sauce.

Here are three of my favorites:

Cranberry pomegranate tarts.

Crust

1/2 Cup butter or margarine, softened

1/2 Cup cream cheese, softened

1 Cup all-purpose flour

Beat butter and cream cheese until smooth. Add flour; and beat until a soft dough forms. Form into a ball and chill in plastic wrap for at least one hour.

Preheat oven to 425.

Shape dough into 1-inch balls. Place a ball into mini muffin or tart pan. Dip a spoon or tart shaper into flour; press into dough to form tart shells.

Filling

cranberry sauce

pomegranate arils

canned peaches or fresh peach slices

Fill tarts with a spoonful of cranberry sauce. Top with pomegranates and a peach slice.

Bake for 10 to 12 minutes. Cool in pan 5 minutes, carefully remove tart shells from pan.

Stir it into your oatmeal for a warm tangy breakfast treat on a cold morning.

BREAKFAST OF CHAMPIONS

OK I don't really know what the breakfast of champions is. But this breakfast makes me feel uber-healthy.

Plain yogurt for a little digestive health

a handful of uncooked oatmeal for cholesterol and heart health

and cranberry sauce for antioxidants.

A dash of cinnamon for blood sugar control.
Yep it is good stuff.

What is your favorite way to eat leftover cranberry sauce?