Turn that leftover cranberry sauce into dessert the next day! Cranberry sauce is combined with apples and pears, made into a chutney and served a la mode over pound cake.
I hope all of you in the US had a wonderful Thanksgiving yesterday. Ours was… interesting, to say the least. We headed out only to have car problems within minutes of getting on the freeway. I’m so glad it was my husband driving and not me, because I would have had no idea what to do!! With a crying baby in the back seat, he was able to coax it to the next exit where luckily there was a gas station open. I fed the baby and he tried to figure out what was wrong with the car – with no luck. We ended up taking the back roads back home, about a mile at a time until the engine would overheat again. Luckily we made it home, but our Thanksgiving feast was not to be had since it was being hosted with family. I’m just thankful that we were all safe, even if Thanksgiving lunch consisted of Twizzlers from the gas station!!
Hopefully your day was a little more traditional than ours, and hopefully you are lucky enough to be swimming in leftovers right now. I knew I wanted to post a leftover recipe today, and I was thrilled to find this delicious compote made from leftover cranberry sauce. I’ll admit – it took me a couple tries of making it to get it just right – just how I envisioned it when I first saw the recipe – but I think I got it. This was such a delicious treat! And as much as I love leftover cranberry sauce on a turkey sandwich the day after Thanksgiving, I think I’d actually save the cranberry sauce for this recipe instead!!
- 1 tablespoon butter
- 2 medium apples
- 1 pear
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon brown sugar
- ⅔ - 1 cup leftover cranberry sauce
- pound cake slices
- vanilla ice cream
- In a medium saucepan, melt the butter.
- Peel and core the apples. Chop into a fine dice and add to the melted butter. Peel and core the pear, fine dice, and add to the apples and the butter. Add in the cinnamon, lemon juice and brown sugar. Bring to a boil and add the cranberry sauce. Return to a boil, then turn the heat back to medium and simmer for 5 minutes.
- Serve the compote over a slice of pound cake and top with a scoop of vanilla ice cream.
- adapted from Rachael Ray via The Food Network
More ways to use up that leftover cranberry sauce:
Mini Cranberry Walnut Tarts from Good Life Eats
Leftover Cranberry Sauce Muffins from Two Peas and Their Pod
Cranberry Sauce Brownies from Confections of a Foodie Bride
Turkey Cranchiladas from Tracey’s Culinary Adventures
Pulled Turkey Sandwiches with Cranberry BBQ Sauce from Pink Parsley