Friday, November 27, 2009

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?



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