Got a can of cranberry sauce sitting in your pantry? Don’t let it gather dust—turn it into something amazing! Whether you’re whipping up a quick weeknight dinner or prepping for a festive holiday spread, these 20 delicious recipes will make that humble can the star of the show. From cozy comfort food to showstopping sides, get ready to fall in love with cranberry sauce all over again!
Cranberry Glazed Chicken Thighs
Unlock the secret to juicy, flavor-packed chicken thighs with a cranberry glaze that’s **bold, tangy, and just sweet enough**. Perfect for weeknights or impressing guests, this dish comes together with minimal fuss and maximum flavor.
Ingredients
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1 cup cranberry sauce
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp grated ginger
Instructions
- Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then sear skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes.
- While the chicken sears, whisk together cranberry sauce, soy sauce, apple cider vinegar, and ginger in a small bowl for the glaze.
- Brush half of the glaze over the chicken thighs, then transfer the skillet to the oven. Bake for 20 minutes.
- Remove the skillet from the oven, brush with the remaining glaze, and bake for another 10 minutes until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving to lock in the juices.
Get ready for a dish that’s **crispy on the outside, tender inside, and glazed with a sticky-sweet cranberry sauce**. Serve over a bed of wild rice or with roasted Brussels sprouts for a complete meal that’s as beautiful as it is delicious.
Cranberry Sauce Swirl Cheesecake
Craving a show-stopping dessert? This Cranberry Sauce Swirl Cheesecake blends tangy and sweet for a holiday-ready treat that’s as easy as it is impressive.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the swirl:
- 1 cup cranberry sauce
Instructions
- Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
- Beat cream cheese and 3/4 cup sugar until smooth. Tip: Scrape the bowl’s sides to ensure no lumps.
- Add eggs one at a time, then vanilla, mixing just until combined. Overbeating incorporates too much air.
- Pour filling over the crust. Drop spoonfuls of cranberry sauce on top. Swirl with a knife for a marbled effect.
- Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Tip: A water bath prevents cracks.
- Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. Tip: Chilling overnight enhances flavor.
Mmm, the creamy cheesecake pairs perfectly with the tart cranberry swirl. Serve with a dollop of whipped cream or as a festive dessert centerpiece.
Turkey and Cranberry Sauce Panini
Obliterate boredom with this Turkey and Cranberry Sauce Panini—your leftover game just leveled up. Bold flavors, crispy bread, and melty cheese make this sandwich a no-brainer.
Ingredients
- For the panini:
- 2 slices sourdough bread
- 1/2 cup shredded turkey
- 2 tbsp cranberry sauce
- 1/4 cup shredded mozzarella cheese
- 1 tbsp butter, softened
Instructions
- Preheat your panini press to 375°F. No press? A skillet and heavy pan work too.
- Spread cranberry sauce on one slice of sourdough. Layer turkey and mozzarella on top. Tip: Warm the turkey slightly for extra juiciness.
- Butter the outer sides of both bread slices. This ensures a golden, crispy exterior.
- Place the sandwich in the press. Cook for 3-5 minutes until the cheese melts and the bread is golden brown. Tip: Press down gently for even cooking.
- Remove, slice diagonally, and serve immediately. Tip: Pair with a crisp salad for a balanced meal.
Gooey cheese meets tangy cranberry in every bite, while the sourdough adds a satisfying crunch. Try serving with a side of sweet potato fries for a cozy twist.
Cranberry Sauce Muffins
Absolutely no one turns down these Cranberry Sauce Muffins—transform your leftover sauce into a breakfast superstar.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup cranberry sauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- For the topping:
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- In another bowl, mix cranberry sauce, milk, oil, egg, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined—don’t overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Combine 1/4 cup sugar and cinnamon for the topping; sprinkle over each muffin.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Delightfully moist with a tangy cranberry twist, these muffins shine with a crunchy cinnamon-sugar top. Serve them warm with a dollop of extra cranberry sauce for a double berry punch.
Cranberry Sauce BBQ Meatballs
Fire up your taste buds with these Cranberry Sauce BBQ Meatballs—**sweet, tangy, and irresistibly sticky**. Perfect for game day or a cozy night in, they’re a crowd-pleaser that’s **easy to whip up**.
Ingredients
- For the meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup cranberry sauce
- 1/2 cup BBQ sauce
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, **combine** ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined—**overmixing can make the meatballs tough**.
- Roll the mixture into 1-inch balls and place them on the prepared baking sheet. **Tip: Use a cookie scoop for even-sized meatballs**.
- Bake for 20 minutes, or until the meatballs are **browned and cooked through**.
- While the meatballs bake, **whisk together** cranberry sauce, BBQ sauce, soy sauce, and apple cider vinegar in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss the baked meatballs in the sauce until **fully coated**. **Tip: For extra stickiness, broil the sauced meatballs for 2-3 minutes**.
- Serve warm, garnished with fresh parsley if desired. **Tip: Skewer them with toothpicks for a fun, party-ready presentation**.
These meatballs are **juicy on the inside, glossy on the outside**, with a **perfect balance of sweet and savory**. Try serving them over mashed potatoes or as a slider filling for a **next-level bite**.
Cranberry Sauce Oatmeal Bars
Make your mornings unforgettable with these Cranberry Sauce Oatmeal Bars—packed with tangy sweetness and a chewy, hearty base that’s downright addictive.
Ingredients
- For the crust and topping:
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- For the cranberry sauce:
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix oats, flour, brown sugar, and salt. Pour in melted butter and stir until the mixture resembles coarse crumbs. Tip: For extra texture, reserve 1/2 cup of this mixture for the topping.
- Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden.
- While the crust bakes, combine cranberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and the sauce thickens, about 10 minutes. Tip: For a smoother sauce, lightly mash the cranberries as they cook.
- Spread the cranberry sauce evenly over the baked crust. Sprinkle the reserved oat mixture on top.
- Bake for another 20-25 minutes, or until the topping is golden brown. Tip: Let the bars cool completely in the pan before cutting to ensure clean slices.
These bars boast a perfect balance of tart and sweet, with a satisfying crunch from the oat topping. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert twist.
Cranberry Sauce Yogurt Parfait
Transform your breakfast game with this Cranberry Sauce Yogurt Parfait—**layers of tart, sweet, and creamy** that’ll make your taste buds dance.
Ingredients
- For the cranberry sauce:
- 1 cup fresh cranberries
- 1/4 cup granulated sugar
- 1/4 cup water
- For the parfait:
- 1 cup Greek yogurt
- 1/2 cup granola
- 1 tbsp honey
Instructions
- Make the cranberry sauce: In a small saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Tip: For a smoother sauce, press through a sieve after cooking.
- Cool the sauce: Remove from heat and let cool to room temperature, about 15 minutes. Tip: Speed up cooling by placing the saucepan in a bowl of ice water.
- Layer the parfait: In a glass, start with a layer of Greek yogurt, followed by a spoonful of cranberry sauce, and a sprinkle of granola. Repeat layers until glass is full.
- Drizzle honey: Finish with a drizzle of honey on top for extra sweetness. Tip: For a decorative touch, use the back of a spoon to swirl the honey into the top layer.
Get ready to dig into a parfait that’s **creamy, crunchy, and bursting with flavor**—perfect for a quick breakfast or a fancy brunch centerpiece.
Cranberry Sauce Stuffed French Toast
Dive into a breakfast game-changer that’s as easy as it is indulgent. This cranberry sauce stuffed French toast turns your morning routine into a festive feast—no fancy skills needed.
Ingredients
- For the French toast:
- 4 slices thick-cut brioche bread
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter
- For the stuffing:
- 1/2 cup cranberry sauce
- 4 oz cream cheese, softened
Instructions
- In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon until fully combined.
- Spread 1 oz of cream cheese on two slices of brioche, then top each with 1/4 cup cranberry sauce. Place the remaining slices on top to form sandwiches.
- Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter.
- Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds for maximum flavor.
- Cook sandwiches in the skillet for 3-4 minutes per side, or until golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
- Repeat with the remaining sandwich and butter, adjusting heat if necessary to prevent burning.
- Let the French toast rest for a minute before slicing to keep the filling intact. Tip: Dust with powdered sugar or drizzle with maple syrup for extra sweetness.
Serve this French toast warm and watch the creamy, tangy cranberry filling ooze out with every bite. Perfect for a lazy weekend brunch or a holiday morning treat.
Cranberry Sauce Glazed Pork Chops
Skip the boring dinners—these Cranberry Sauce Glazed Pork Chops are your ticket to a flavor-packed meal that’s as easy as it is impressive. Sear, glaze, and serve for a dish that’ll have everyone asking for seconds.
Ingredients
- For the pork chops:
- 4 bone-in pork chops, 1-inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1 cup cranberry sauce
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops after searing.
- Season both sides of the pork chops with salt and pepper, pressing the seasoning into the meat for better flavor absorption.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes—this prevents sticking.
- Sear the pork chops for 3 minutes per side until golden brown; don’t move them around to get a perfect crust.
- While the pork chops sear, whisk together cranberry sauce, soy sauce, apple cider vinegar, and garlic powder in a bowl for a smooth glaze.
- Brush half of the glaze over the pork chops, then transfer the skillet to the oven to bake for 10 minutes.
- Remove the skillet from the oven, flip the pork chops, and brush with the remaining glaze. Bake for another 10 minutes or until the internal temperature reaches 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Outrageously tender with a sticky-sweet glaze, these pork chops are a weeknight hero. Serve them over mashed potatoes or with a crisp salad to soak up every last drop of that cranberry goodness.
Cranberry Sauce Smoothie Bowl
Unleash the power of breakfast with this Cranberry Sauce Smoothie Bowl—a tangy, creamy blend that’s as vibrant as your morning energy.
Ingredients
- For the smoothie base:
- 1 cup frozen cranberries
- 1 banana, sliced and frozen
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 1 tbsp honey
- For the topping:
- 1/4 cup granola
- 1 tbsp chia seeds
- Fresh cranberries for garnish
Instructions
- In a blender, combine frozen cranberries, frozen banana slices, Greek yogurt, almond milk, and honey.
- Blend on high for 45 seconds or until the mixture is smooth and creamy. Tip: If the mixture is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
- Pour the smoothie into a bowl.
- Sprinkle granola and chia seeds evenly over the top. Tip: For extra crunch, toast the granola in a dry pan over medium heat for 2 minutes before adding.
- Garnish with fresh cranberries. Tip: For a sweeter touch, drizzle a little more honey over the top before serving.
Zesty and refreshing, this smoothie bowl packs a punch with its creamy texture and tart cranberry flavor. Serve it in a hollowed-out half cantaloupe for an edible bowl that adds a sweet contrast.
Cranberry Sauce Brownies
Unleash a flavor explosion with these Cranberry Sauce Brownies—where tart meets sweet in every bite. Perfect for holiday leftovers or a bold dessert twist.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- For the cranberry sauce swirl:
- 1 cup cranberry sauce (homemade or canned)
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together melted butter and sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined—overmixing leads to tough brownies.
- Pour the batter into the prepared pan, spreading evenly.
- In a small bowl, mix cranberry sauce and sugar. Drop spoonfuls over the brownie batter, then swirl with a knife for a marbled effect. Tip: Don’t over-swirl to maintain distinct flavors.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Tip: Brownies continue to set as they cool, so avoid overbaking.
- Let cool completely in the pan before lifting out and slicing.
Heavenly rich with a tangy cranberry kick, these brownies offer a chewy center and crisp edges. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.
Cranberry Sauce Pancakes
Rethink breakfast with these Cranberry Sauce Pancakes—fluffy, tangy, and ready to flip your morning routine. Bold flavors meet quick prep for a stack that’s anything but basic.
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- For the cranberry sauce:
- 1 cup cranberry sauce (homemade or canned)
- 1 tbsp water
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
- Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay. Tip: Overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter per pancake.
- Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for 1 more minute. Tip: Adjust heat if browning too fast.
- In a small saucepan, warm cranberry sauce with water over low heat, stirring until smooth, about 3 minutes.
- Serve pancakes topped with warm cranberry sauce.
Now, these pancakes bring a juicy burst of cranberry in every bite, with a texture that’s light yet satisfying. Try layering them with extra sauce and a dollop of whipped cream for a decadent twist.
Cranberry Sauce Pulled Pork Sliders
Dive into the ultimate game-day snack with these Cranberry Sauce Pulled Pork Sliders. Tangy, sweet, and utterly addictive, they’re a crowd-pleaser that’ll disappear in seconds.
Ingredients
- For the pulled pork:
- 3 lbs pork shoulder
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the cranberry sauce:
- 1 cup cranberry sauce
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp garlic powder
- For serving:
- 12 slider buns
- 1/2 cup coleslaw
Instructions
- Preheat your oven to 300°F.
- Rub the pork shoulder with olive oil, salt, and pepper.
- Place the pork in a roasting pan and cover tightly with foil.
- Bake for 4 hours, or until the pork shreds easily with a fork.
- While the pork cooks, combine cranberry sauce, apple cider vinegar, brown sugar, and garlic powder in a saucepan over medium heat.
- Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Shred the cooked pork using two forks, then mix in the cranberry sauce.
- Toast the slider buns lightly for extra crunch.
- Assemble the sliders by piling the pulled pork onto the buns and topping with coleslaw.
Bold flavors meet in every bite, with the pork’s tenderness contrasting the slaw’s crunch. Serve these sliders with extra sauce on the side for dipping, or add a slice of cheese for a melty twist.
Cranberry Sauce Granola
Outrageously easy and irresistibly crunchy, this Cranberry Sauce Granola turns your holiday leftovers into a breakfast superstar. Grab your oats and let’s transform that sauce into something spectacular.
Ingredients
- For the granola:
- 3 cups old-fashioned oats
- 1 cup chopped almonds
- 1/2 cup melted coconut oil
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the mix-in:
- 1 cup cranberry sauce
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine the oats and chopped almonds.
- In a separate bowl, whisk together the melted coconut oil, honey, vanilla extract, and salt until smooth.
- Pour the wet ingredients over the oat mixture and stir until everything is evenly coated. Tip: Use your hands to mix if needed, ensuring every oat is glistening.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Bake for 20 minutes, then stir the granola to promote even browning.
- Bake for another 10-15 minutes until golden brown. Tip: Watch closely in the last 5 minutes to prevent burning.
- Remove from the oven and immediately drizzle the cranberry sauce over the hot granola, gently folding it in to create swirls. Tip: The heat helps the sauce adhere better.
- Let the granola cool completely on the baking sheet to crisp up.
Just like that, you’ve got a granola with a perfect balance of sweet and tart, with clusters that crunch satisfyingly. Serve it over yogurt or straight out of the jar for a snack that’s anything but ordinary.
Cranberry Sauce Rice Pudding
Zesty and unexpected, this Cranberry Sauce Rice Pudding twists the classic into a festive must-try. Grab your spoon—it’s creamy, tangy, and ridiculously easy.
Ingredients
- For the pudding:
- 1 cup white rice
- 2 cups water
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- For the cranberry sauce:
- 1 cup cranberry sauce (homemade or store-bought)
- 1 tbsp orange zest
Instructions
- Rinse the white rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Stir in the whole milk, heavy cream, sugar, vanilla extract, and cinnamon. Cook on low heat for 20 minutes, stirring occasionally to prevent sticking.
- While the pudding cooks, warm the cranberry sauce in a small saucepan over low heat. Stir in the orange zest.
- Once the pudding reaches a creamy consistency, remove from heat. Let it sit for 5 minutes to thicken.
- Layer the rice pudding and cranberry sauce in serving bowls. Serve warm or chilled.
Yum—the contrast between the creamy pudding and tart cranberry sauce is a game-changer. Try it with a sprinkle of toasted almonds for crunch.
Cranberry Sauce Chocolate Truffles
Skip the store-bought treats—these Cranberry Sauce Chocolate Truffles are your new holiday hero. Sweet, tart, and impossibly smooth, they’re a bite-sized rebellion against boring desserts.
Ingredients
- For the truffle base:
- 1 cup cranberry sauce (homemade or canned)
- 2 cups dark chocolate chips
- 1/2 cup heavy cream
- For coating:
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar
Instructions
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, about 3 minutes. Tip: Don’t let it boil—just a gentle simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Fold in the cranberry sauce until fully combined. Tip: For a smoother texture, blend the cranberry sauce first.
- Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
- Use a small cookie scoop or teaspoon to form the mixture into 1-inch balls. Roll quickly between your palms to smooth. Tip: If the mixture gets too soft, pop it back in the fridge for 10 minutes.
- Roll each truffle in cocoa powder or powdered sugar until fully coated.
- Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.
Outrageously creamy with a punch of cranberry, these truffles are a textural dream. Serve them on a rustic wooden board for an Instagram-worthy dessert spread, or tuck them into mini cupcake liners for easy gifting.
Cranberry Sauce Baked Brie
Unwrap the wow factor with this Cranberry Sauce Baked Brie—melty, tangy, and utterly irresistible. Perfect for those who crave bold flavors with minimal fuss.
Ingredients
- For the brie:
- 1 wheel (8 oz) brie cheese
- 1/2 cup cranberry sauce
- 1 tbsp honey
- For serving:
- 1 baguette, sliced
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the brie wheel on the prepared baking sheet. Using a sharp knife, carefully score the top of the brie in a crisscross pattern to help it melt evenly.
- Spread the cranberry sauce evenly over the top of the brie. Drizzle with honey for a sweet contrast.
- Bake for 15-20 minutes, or until the brie is soft to the touch and the cranberry sauce is bubbly. Tip: Watch closely after 15 minutes to avoid over-melting.
- While the brie bakes, toast the baguette slices and walnuts in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Tip: Stir the walnuts constantly to prevent burning.
- Remove the brie from the oven and let it sit for 2 minutes before serving. Tip: This rest period allows the cheese to set slightly for easier slicing.
- Serve the baked brie warm with toasted baguette slices and walnuts on the side for crunch.
Delight in the gooey center paired with the crisp baguette and nutty walnuts—a textural dream. Try drizzling with extra honey or adding fresh thyme for an herby twist.
Cranberry Sauce Ice Cream Topping
Never let your cranberry sauce go to waste—transform it into a show-stopping ice cream topping that’s tart, sweet, and utterly irresistible. This quick hack turns leftovers into a gourmet drizzle in minutes.
Ingredients
- For the topping:
- 1 cup leftover cranberry sauce
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
- In a small saucepan, combine 1 cup leftover cranberry sauce, 2 tbsp water, and 1 tbsp lemon juice over medium heat.
- Stir constantly for 3-5 minutes until the mixture is smooth and slightly thickened. Tip: If the sauce is too thick, add water 1 tsp at a time until desired consistency.
- Remove from heat and let cool for 5 minutes. Tip: The sauce will thicken more as it cools, so aim for a slightly runnier consistency than you’d like.
- Drizzle over your favorite ice cream while still warm or store in an airtight container in the fridge for up to a week. Tip: Reheat gently before using if stored.
Creamy ice cream meets the sharp tang of cranberry in this unexpected pairing. Try it over vanilla for a classic combo or get adventurous with chocolate or peppermint ice cream.
Cranberry Sauce Cornbread
Bold flavors collide in this Cranberry Sauce Cornbread, where sweet meets savory in every bite. Perfect for holiday leftovers or a cozy breakfast twist.
Ingredients
- For the cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the cranberry sauce:
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a medium saucepan, combine cranberries, orange juice, sugar, and cinnamon. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Tip: For a smoother sauce, press through a sieve after cooking.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, and egg until combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough cornbread.
- Spread half the cornbread batter into the prepared pan. Spoon cranberry sauce over the batter, then top with remaining batter.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Unleash a burst of tart cranberry in every slice, balanced by the sweet, crumbly cornbread. Serve warm with a dollop of whipped cream for an extra indulgent treat.
Cranberry Sauce Salad Dressing
Absolutely no one expects cranberry sauce to double as a salad dressing—until now. **Transform** your leftovers into a vibrant, tangy dressing that’ll make your greens pop.
Ingredients
- For the dressing:
- 1 cup whole berry cranberry sauce
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- **Blend** cranberry sauce, olive oil, apple cider vinegar, honey, salt, and black pepper in a blender until smooth. Tip: For a smoother consistency, strain the dressing through a fine mesh sieve.
- **Taste** and adjust seasoning if necessary. Tip: If the dressing is too thick, thin it with a tablespoon of water at a time until desired consistency is reached.
- **Pour** the dressing into a jar or bottle with a tight-fitting lid. Tip: Store in the refrigerator for up to a week—shake well before each use.
Zesty and slightly sweet, this dressing clings to every leaf without overpowering. **Drizzle** it over a kale and quinoa bowl for a festive twist.
Conclusion
With 20 creative ways to use canned cranberry sauce, this roundup makes holiday cooking a breeze! Whether you’re whipping up a showstopping dessert or a savory main, these recipes are sure to impress. Give them a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy cooking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
