Yes, Thanksgiving is behind us, but some of the leftovers remain. If you’re like my family, you’ve probably enjoyed turkey soup, turkey tacos, ham and bean soup and Western omelets. Or maybe you froze some of the meat or other goodies?
But what about that delicious cranberry relish? Besides adding it as a condiment to your turkey sandwich, what else can you use it for?
If you’ve followed my blog before, you know I hate food waste. My parents grew up in the depression era (many moons ago), so we didn’t waste a pea on our plates. I fully recognize food insecurity in the US, and it kills me to toss out perfectly good food.
The mighty cranberry
Cranberry relish is popular at holiday time because cranberries are in season from September to November. Their festive crimson color also lends itself to beautiful dishes of sauce, compote and dessert. If you’ve never made homemade cranberry sauce, it’s ridiculously easy. Recipe to follow!
Cranberries are a good source of vitamin C as well as antioxidants to help fight disease. Some research suggests they may reduce the risk of UTIs (urinary tract infections) as well. Cranberry Polyphenols and Prevention against Urinary Tract Infections: Relevant Considerations – PubMed (nih.gov)
Using leftover cranberry sauce
Leftover cranberry sauce should be used within 7 to 10 days or can be frozen and used within a month. I’m sure if you used the cranberry sauce a bit after 10 days (say 12 days), you’ll be OK. It’s acidic by nature and likely won’t mold quickly.
Note- you’ll still have some leftover cranberry sauce with this recipe. If you’ve never tried it in yogurt, now is a good ‘thyme’! It’s great in Greek yogurt or you can also add it to cooked oatmeal.
I enjoy using quinoa in various recipes because of its awesome nutritional profile (good source of fiber, iron and protein), ease of cooking and versatility. I had some mixed quinoa on hand and decided to cook some up for breakfast.
Quinoa is naturally gluten-free, making it a great grain for those with Celiac disease or anyone following a gluten-free diet. While it’s often used in grain bowls, salads or side dishes, it can also be used for breakfast. Why not?
Quinoa should be rinsed before cooking to remove tannins that give the grain a metalic taste. A mesh strainer works well for this.
Fresh cranberry sauce
1/2 cup water
1/2 cup orange juice
3/4 cup sugar or honey
1/4 tsp. ground cinnamon
1 tsp. orange zest
1 Tbsp. ginger paste
1 (12 oz) bag fresh or frozen cranberries
- In a medium saucepan, combine the water, orange juice, sugar, orange zest, cinnamon and ginger paste and boil for 3 minutes.
- Add the fresh or frozen cranberries and stir to combine.
- Reduce the heat and stir the mixture occasionally. Allow it to simmer for 15 minutes. Cranberries will split open as they cook, and the mixture will thicken.
- Cool the sauce for 20 to 30 minutes before storing in the fridge or freezer.
Makes 8 servings. Per serving 111 calories, 0 gm fat, .3 gm protein, 27 carbs, 1.7 fiber, 0 mg cholesterol, 15 mg sodium
1 cup dried quinoa
2 cups water
1/4 cup almonds or other nuts, chopped
- Rinse quinoa in a mesh strainer before using.
- Place quinoa and water in a medium pan and boil for 1 minute.
- Reduce heat to a low simmer and cover the pot. Cook quinoa for 13 to 14 minutes until all the water is soaked up.
- Serve 1/2 cup warm quinoa with 1 Tbsp. cranberry sauce.
- Top with 1 Tbsp. chopped almonds or other nuts.
Quiona and cranberry sauce with almonds
Makes 4 servings. Per serving: 300 calories, 6.3 gm fat, 6.3 gm protein, 50 grams carbs,4.5 gm fiber, 0 mg cholesterol, 217 mg sodium