Creative Leftover Cranberry Sauce Recipes for Every Occasion

Got leftover cranberry sauce sitting in your fridge? Don’t let it go to waste! From cozy breakfasts to show-stopping desserts, we’ve rounded up 20 deliciously creative ways to transform that tangy-sweet goodness into meals you’ll love. Whether you’re craving quick weeknight dinners or festive seasonal treats, these recipes will make you glad you saved every last spoonful. Ready to get inspired? Let’s dive in!

Leftover Cranberry Sauce Muffins

Kickstart your morning with a delightful twist on breakfast by transforming your leftover cranberry sauce into moist, flavorful muffins. These gems perfectly balance the tartness of cranberries with the sweetness of muffin batter, offering a sophisticated take on a classic.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (adjust to taste based on the sweetness of your cranberry sauce)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (enhances the flavors)
• 1 cup leftover cranberry sauce (homemade or store-bought, smooth or chunky)
• 1/2 cup whole milk (or any milk of choice for moisture)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for better incorporation)
• 1 tsp vanilla extract (for depth of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the cranberry sauce, milk, melted butter, egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Remarkably tender with a vibrant burst of cranberry in every bite, these muffins are a testament to the magic of repurposing leftovers. Serve them warm with a dollop of whipped cream for an indulgent breakfast or enjoy them as is for a quick, satisfying snack.

Cranberry Sauce Glazed Chicken

Zesty and vibrant, this Cranberry Sauce Glazed Chicken transforms the humble poultry into a festive centerpiece, marrying the tartness of cranberries with the savory depth of perfectly roasted chicken.

Ingredients

• 4 chicken breasts (about 2 lbs, bone-in for more flavor)
• 1 cup cranberry sauce (homemade or store-bought, for a smoother glaze)
• 2 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 tbsp apple cider vinegar (adds a bright acidity)
• 1 tsp garlic powder (adjust to taste, for a hint of warmth)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Pat the chicken breasts dry with paper towels; this helps the skin crisp up beautifully.
3. In a small bowl, whisk together the cranberry sauce, olive oil, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
4. Brush the chicken breasts generously with the cranberry glaze, reserving some for basting later.
5. Place the chicken on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
6. Roast in the preheated oven for 25 minutes, then baste with the remaining glaze.
7. Continue roasting for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is glossy and slightly caramelized.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender with a glossy, slightly sticky glaze, this dish offers a perfect balance of sweet and savory. Serve it atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Cranberry Sauce Glazed Salmon

Few dishes marry the richness of seafood with the tart sweetness of fruit as harmoniously as this glazed salmon. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to how simple ingredients can transform into something spectacular.

Ingredients

• 1.5 lbs salmon fillet, skin-on (for crispy skin)
• 1 cup cranberry sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (for umami depth)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Pat the salmon fillet dry with paper towels; this helps the skin crisp up beautifully.
3. In a small bowl, whisk together the cranberry sauce, olive oil, soy sauce, garlic powder, salt, and black pepper until smooth.
4. Place the salmon on a baking sheet lined with parchment paper, skin side down.
5. Generously brush the cranberry glaze over the salmon, covering the top and sides evenly.
6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly.
7. For a caramelized finish, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.
8. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and flaky, the salmon boasts a glossy, slightly sticky glaze that’s both sweet and tangy. Serve it over a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Cranberry Sauce Energy Bites

Radiating with the vibrant hues and tart sweetness of cranberries, these energy bites are a delightful fusion of health and indulgence, perfect for a quick snack or a festive treat.

Ingredients

• 1 cup dried cranberries (for a chewier texture, soak in warm water for 10 minutes then drain)
• 1 cup rolled oats (gluten-free if necessary)
• 1/2 cup almond butter (or any nut butter of choice)
• 1/4 cup honey (adjust for desired sweetness)
• 1/2 tsp vanilla extract (for depth of flavor)
• 1/4 tsp sea salt (enhances the flavors)

Instructions

1. In a food processor, combine the dried cranberries and rolled oats. Pulse until the mixture is finely chopped but not powdery.
2. Add the almond butter, honey, vanilla extract, and sea salt to the food processor. Process until the mixture comes together into a sticky dough. Tip: If the mixture is too dry, add a teaspoon of water at a time until desired consistency is achieved.
3. Using a tablespoon, scoop out portions of the dough and roll into balls with your hands. Tip: Wetting your hands slightly can prevent the dough from sticking.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set. Tip: For a firmer texture, chill overnight.

Softer than a traditional energy bar yet packed with the same nutritious punch, these cranberry sauce energy bites offer a playful contrast of textures and a burst of fruity flavor. Serve them alongside a cheese platter for an unexpected twist or pack them for a midday energy boost.

Cranberry Sauce Pulled Pork

Blending the tartness of cranberries with the rich, succulent flavors of slow-cooked pork, this Cranberry Sauce Pulled Pork is a festive twist on a classic comfort dish. Perfect for gatherings or a cozy family dinner, it promises a delightful balance of sweet and savory notes that will leave your guests craving more.

Ingredients

• 3 lbs pork shoulder (trimmed of excess fat for leaner results)
• 1 cup homemade or store-bought cranberry sauce (opt for whole berry for texture)
• 1/2 cup apple cider vinegar (adds a tangy depth)
• 1/4 cup brown sugar (light or dark, according to preference)
• 1 tbsp smoked paprika (for a hint of smokiness)
• 2 tsp garlic powder (or freshly minced garlic for sharper flavor)
• 1 tsp salt (adjust based on the saltiness of your cranberry sauce)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for searing)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side, to lock in flavors.
2. Transfer the seared pork to a slow cooker. In a bowl, whisk together cranberry sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper until well combined.
3. Pour the cranberry mixture over the pork in the slow cooker, ensuring the meat is evenly coated. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the sauce. Let it sit for 10 minutes on warm setting to absorb the flavors.
5. Serve the pulled pork warm, garnished with fresh cranberries or herbs if desired. For an extra touch, toast some buns and pile the pork high for irresistible sandwiches.

Delightfully tender and bursting with the vibrant flavors of cranberry, this pulled pork is a versatile dish that shines whether served atop creamy mashed potatoes or tucked into soft slider buns. The slight acidity from the cranberry sauce cuts through the richness of the pork, creating a harmonious dish that’s as visually appealing as it is delicious.

Cranberry Sauce Chia Pudding

Zesty and vibrant, this Cranberry Sauce Chia Pudding transforms the classic holiday condiment into a nutritious breakfast or dessert. Its rich, tart flavors meld beautifully with the creamy texture of chia pudding, offering a delightful contrast that’s both refreshing and indulgent.

Ingredients

• 1 cup cranberry sauce (homemade or store-bought, ensure it’s smooth)
• 2 cups almond milk (or any plant-based milk for a dairy-free option)
• 1/2 cup chia seeds (for optimal texture, use fresh seeds)
• 1 tbsp maple syrup (adjust to taste, depending on the sweetness of your cranberry sauce)
• 1/2 tsp vanilla extract (for a hint of warmth)

Instructions

1. In a large mixing bowl, whisk together the cranberry sauce and almond milk until fully combined.
2. Add the chia seeds, maple syrup, and vanilla extract to the bowl. Stir well to ensure the chia seeds are evenly distributed throughout the mixture.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to fully absorb the liquid and expand.
4. Before serving, give the pudding a good stir to break up any clumps and achieve a smooth, creamy consistency. If the pudding is too thick, you can thin it with a little extra almond milk.
5. Divide the pudding into serving bowls and top with additional cranberry sauce or fresh cranberries for an extra burst of flavor and color.

The pudding sets into a luxuriously thick and creamy texture, with the tartness of the cranberry sauce perfectly balanced by the subtle sweetness of the maple syrup. Serve it layered with granola and yogurt for a breakfast parfait, or enjoy it as is for a simple yet elegant dessert.

Cranberry Sauce Cinnamon Rolls

Whisking together the warmth of holiday traditions with the comfort of homemade pastries, these Cranberry Sauce Cinnamon Rolls offer a delightful twist on a classic favorite. Perfect for brunch or a cozy afternoon treat, they blend tart cranberries with sweet cinnamon in a soft, fluffy dough that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1 large egg, room temperature
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon
• 1 cup powdered sugar
• 2 tbsp milk (adjust for desired glaze consistency)

Instructions

1. In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
2. Add warmed milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes, until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Roll out dough on a floured surface into a 12×9 inch rectangle.
6. Spread cranberry sauce evenly over the dough, leaving a 1/2 inch border.
7. Sprinkle brown sugar and cinnamon over the cranberry sauce.
8. Roll the dough tightly from the long side and cut into 9 equal pieces.
9. Place rolls in a greased 9-inch round pan, cover, and let rise for 30 minutes.
10. Preheat oven to 375°F and bake rolls for 20-25 minutes, until golden brown.
11. Whisk together powdered sugar and milk to create a glaze. Drizzle over warm rolls before serving.

Soft and pillowy with a vibrant burst of cranberry, these cinnamon rolls are a festive twist on the classic. Serve them warm with a dollop of extra cranberry sauce on the side for an added tartness that beautifully contrasts the sweet glaze.

Cranberry Sauce Rice Krispie Treats

Holiday gatherings call for a touch of innovation, and these Cranberry Sauce Rice Krispie Treats offer a delightful twist on a classic favorite. Infused with the tart sweetness of cranberry sauce, they’re a festive treat that’s as easy to make as it is impressive to serve.

Ingredients

• 6 cups Rice Krispies cereal (fresh for best crunch)
• 10 oz marshmallows (mini melt faster)
• 3 tbsp unsalted butter (for a richer flavor)
• 1 cup cranberry sauce (homemade or canned, smooth or chunky)
• 1/2 tsp vanilla extract (pure for depth of flavor)

Instructions

1. Prepare a 9×13 inch baking dish by lightly greasing it with butter or lining it with parchment paper for easy removal.
2. In a large pot, melt the butter over low heat, ensuring it doesn’t brown to maintain a neutral base for the marshmallows.
3. Add the marshmallows to the melted butter, stirring constantly until completely melted and smooth, about 5 minutes. Tip: Keep the heat low to prevent scorching.
4. Stir in the vanilla extract and cranberry sauce until fully incorporated, creating a vibrant, pink-hued mixture.
5. Remove the pot from heat and immediately fold in the Rice Krispies cereal, mixing gently until all pieces are evenly coated. Tip: Work quickly to prevent the mixture from setting before it’s fully combined.
6. Transfer the mixture to the prepared baking dish, pressing down firmly with a spatula or your hands to create an even layer. Tip: Lightly grease your hands or spatula to prevent sticking.
7. Allow the treats to cool at room temperature for at least 1 hour before cutting into squares. This ensures they set properly for clean cuts.

These Cranberry Sauce Rice Krispie Treats boast a chewy texture with a delightful contrast between the crispy cereal and the soft, fruity cranberry swirl. Serve them on a platter garnished with fresh cranberries for a pop of color, or package them individually as sweet gifts during the holiday season.

Cranberry Sauce Chocolate Bark

Blending the tartness of cranberries with the rich depth of chocolate, this Cranberry Sauce Chocolate Bark is a festive treat that marries contrasting flavors in a harmonious symphony. Perfect for holiday gatherings or as a decadent snack, its vibrant hues and luscious texture promise to delight the senses.

Ingredients

• 2 cups semi-sweet chocolate chips (high-quality for smoother melt)
• 1/2 cup homemade or store-bought cranberry sauce (thick consistency preferred)
• 1/4 cup dried cranberries (chopped, for added texture)
• 1 tbsp coconut oil (or any neutral oil, to thin chocolate if needed)
• Sea salt flakes (a pinch, to balance sweetness)

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s flat to avoid uneven bark.
2. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 1.5 minutes total).
3. Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer about 1/4-inch thick with a spatula.
4. Dollop cranberry sauce over the chocolate, then use a knife or toothpick to swirl it gently for a marbled effect.
5. Sprinkle dried cranberries and sea salt flakes evenly over the top, pressing lightly to adhere.
6. Chill in the refrigerator for at least 2 hours, or until the bark is completely set and firm to the touch.
7. Once set, break the bark into irregular pieces by hand or cut with a sharp knife for cleaner edges.

Every bite of this bark offers a delightful contrast between the crisp chocolate and the chewy cranberries, with the sea salt enhancing the overall flavor profile. Serve it on a platter for a stunning dessert display or package it in decorative boxes for a thoughtful homemade gift.

Conclusion

With these 20 creative recipes, your leftover cranberry sauce is about to become the star of your next meal—whether it’s breakfast, dinner, or dessert! We hope you found inspiration to try something new. Don’t forget to share your favorites in the comments and pin this roundup to your Pinterest boards for easy access. Happy cooking!