20 Delicious Recipes Using Canned Cranberry Sauce Perfect for Holidays

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

Sweet-tart cranberry glaze transforms humble chicken thighs into a showstopping weeknight dinner—ready in under 45 minutes!

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup whole-berry cranberry sauce
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. Heat olive oil in a large ovenproof skillet over medium-high. Season chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Sear skin-side down for 6 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.
3. In a bowl, whisk together 1 cup cranberry sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using). Pour into the skillet, scraping up browned bits.
4. Return chicken to the skillet skin-side up, spooning glaze over the top. Bake uncovered for 20 minutes until chicken reaches 165°F and glaze is sticky.

The magic here? The glaze caramelizes into a glossy, crackly crust while keeping the meat juicy—no brining required!

Tip: For extra crispy skin, broil for 1-2 minutes at the end (watch closely!).

Cranberry Sauce Swirl Cheesecake

This festive cheesecake combines creamy richness with a tart cranberry swirl—perfect for holiday gatherings or anytime you crave a showstopping dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 24 oz (3 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup homemade or canned cranberry sauce

Instructions:

1. Prep crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make filling: Beat cream cheese, 3/4 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
3. Swirl: Pour filling over crust. Drop spoonfuls of cranberry sauce on top, then drag a knife through to create swirls.
4. Bake: Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The tangy cranberry ribbons cut through the lush cheesecake, making every bite balanced and vibrant.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Turkey and Cranberry Sauce Panini

This Thanksgiving leftover remix packs all the cozy flavors of the holiday into one crispy, melty sandwich—perfect for a quick lunch or lazy supper.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp mayonnaise
• 1 tbsp whole-grain mustard
• 1/4 cup cranberry sauce (whole berry or jellied)
• 3/4 cup shredded roasted turkey
• 1/4 cup sharp cheddar cheese, shredded
• 1 tbsp butter, softened

Instructions:

1. Spread 1 tbsp mayonnaise on one bread slice and 1 tbsp whole-grain mustard on the other.
2. Layer cranberry sauce over the mayo side, then top with turkey and cheddar cheese. Close the sandwich.
3. Butter the outsides of the bread with 1 tbsp softened butter.
4. Cook in a panini press or skillet over medium heat for 3–4 minutes per side, pressing down lightly, until the bread is golden and the cheese melts.

The tangy cranberry cuts through the rich turkey and cheese, while the mustard adds a sneaky little kick—no boring sandwiches here!

Tip: No panini press? Use a heavy skillet to weigh down the sandwich while it cooks.

Cranberry Sauce Muffins

These tender, tangy-sweet muffins are the perfect way to use up leftover cranberry sauce—no one will guess they came from a fridge clean-out!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chunky cranberry sauce (homemade or canned)
• Turbinado sugar, for sprinkling (optional)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp cinnamon.
3. In another bowl, whisk milk, vegetable oil, egg, and 1 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined (batter will be lumpy).
4. Fold in cranberry sauce, leaving streaks visible. Divide batter evenly among muffin cups. Sprinkle with turbinado sugar if using.
5. Bake for 18–22 minutes until tops spring back when pressed. Cool in pan for 5 minutes, then transfer to a rack.

The cranberry sauce creates little jammy pockets in every bite, while the cinnamon-scented crumb stays miraculously light. Tip: For extra texture, fold in 1/2 cup chopped walnuts with the cranberry sauce.

Cranberry Sauce BBQ Meatballs

These Cranberry Sauce BBQ Meatballs are the perfect sweet-and-savory party appetizer—sticky, tangy, and ready in under 30 minutes!

• 1 (14 oz) package frozen fully cooked meatballs (or 1 lb homemade)
• 1 cup canned jellied cranberry sauce
• 1/2 cup BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

1. In a medium saucepan over medium heat, combine the cranberry sauce, BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and smoked paprika. Stir until smooth and bubbling, about 3 minutes.
2. Add the meatballs, stirring to coat evenly. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and clings to the meatballs.
3. Serve warm, garnished with a sprinkle of fresh thyme if desired. The cranberry’s tartness cuts through the rich BBQ sauce for a crowd-pleasing balance.

Tip: For extra caramelization, broil the glazed meatballs on a baking sheet for 2–3 minutes before serving.

Cranberry Sauce Oatmeal Bars

These cozy oatmeal bars are the perfect way to repurpose leftover cranberry sauce—think chewy oats, tart-sweet filling, and a crumbly topping all in one bite.

Ingredients:

• 1 ½ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• 1 cup whole-berry cranberry sauce (homemade or store-bought)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix 1 ½ cups oats, 1 cup flour, ½ cup brown sugar, ½ tsp baking soda, and ¼ tsp salt. Pour in ½ cup melted butter and 1 tsp vanilla; stir until crumbly.
3. Press ⅔ of the oat mixture firmly into the pan. Spread 1 cup cranberry sauce evenly over the base, then sprinkle the remaining oat mixture on top.
4. Bake for 25–30 minutes until the topping is golden and the edges are bubbly. Cool completely before slicing.

The magic here? That jammy cranberry layer stays vibrant against the toasty oats, making these bars as pretty as they are tasty.

Tip: For extra crunch, swap ¼ cup oats with chopped pecans in the topping.

Cranberry Sauce Yogurt Parfait

This layered parfait turns leftover cranberry sauce into a creamy, tangy breakfast or dessert—no cooking required!

Ingredients:

• 1 cup plain Greek yogurt
• 1/2 cup whole-berry cranberry sauce (homemade or store-bought)
• 2 tbsp honey
• 1/4 tsp vanilla extract
• 1/3 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and vanilla extract until smooth.
2. In another bowl, stir the cranberry sauce and remaining 1 tbsp honey to loosen the texture slightly.
3. Layer half the yogurt mixture into a glass, followed by half the cranberry sauce and half the granola. Repeat layers.
4. Garnish with mint leaves if using. Serve immediately for the best texture.

The contrast between the tart cranberries, sweet honey, and crunchy granola makes every spoonful exciting. Pro tip: For a festive twist, swap granola with crushed gingerbread cookies during the holidays!

Cranberry Sauce Stuffed French Toast

This decadent French toast is like a holiday brunch in every bite, with sweet-tart cranberry sauce oozing from pillowy brioche.

Ingredients:

• 8 thick slices brioche bread (1-inch thick)
• 1 cup whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup homemade or canned cranberry sauce
• 2 tbsp unsalted butter
• Powdered sugar and maple syrup for serving

Instructions:

1. Whisk together 1 cup whole milk, 3 large eggs, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt in a shallow dish until smooth.
2. Spread 1 tbsp cranberry sauce on each of 4 brioche slices, leaving a 1/2-inch border. Top with remaining slices to make sandwiches, pressing gently.
3. Melt 1 tbsp butter in a large nonstick skillet over medium-low heat. Dip each sandwich into the egg mixture for 10 seconds per side, letting excess drip off.
4. Cook for 3–4 minutes per side until deeply golden and custard is set, adding remaining 1 tbsp butter when flipping. Serve dusted with powdered sugar and warm maple syrup.

The contrast of crispy edges, creamy center, and bright cranberry bursts makes this feel extra special—no restaurant required!

Tip: For cleaner slicing, chill assembled sandwiches for 10 minutes before dipping.

Cranberry Sauce Glazed Pork Chops

These juicy pork chops get a sweet-tart upgrade with a sticky cranberry glaze that caramelizes beautifully in the pan—perfect for a cozy weeknight dinner with holiday flair.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup canned jellied cranberry sauce
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp minced garlic
• 1/4 tsp dried thyme

Instructions:

1. Pat pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
3. In the same skillet, whisk together 1/2 cup cranberry sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp garlic, and 1/4 tsp thyme. Simmer for 1 minute until bubbly.
4. Return chops to the skillet, spooning glaze over them. Cook for 2–3 more minutes, flipping once, until internal temperature reaches 145°F and glaze clings like glossy lacquer.

The magic here? The cranberry sauce reduces into a glossy, tangy-sweet glaze that clings to every nook of the pork—no fancy reductions required.

Tip: For extra depth, stir 1 tsp soy sauce into the glaze.

Cranberry Sauce Smoothie Bowl

This vibrant smoothie bowl turns leftover cranberry sauce into a creamy, tart-sweet breakfast that feels like dessert (but is secretly packed with good-for-you ingredients).

Ingredients:

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup plain Greek yogurt
• 1/3 cup leftover cranberry sauce (homemade or canned)
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• 2 tbsp granola
• 1 tbsp toasted coconut flakes

Instructions:

1. In a blender, combine frozen berries, Greek yogurt, cranberry sauce, honey, and vanilla extract. Blend on high until completely smooth, scraping down the sides as needed (about 1–2 minutes).
2. Pour into a bowl and top with granola and toasted coconut flakes.

The cranberry sauce adds a jammy richness that balances the yogurt’s tang—no extra sweeteners needed beyond that drizzle of honey. It’s like eating cranberry cheesecake for breakfast!

Tip: For a thicker texture, freeze the blended mixture for 15 minutes before topping.

Cranberry Sauce Brownies

These fudgy brownies get a festive twist with a swirl of tart cranberry sauce—perfect for using up holiday leftovers or adding a pop of color to your dessert spread.

Ingredients:

• 1 cup (2 sticks) 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
• 1/2 cup prepared cranberry sauce (homemade or canned)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and 2 cups granulated sugar until smooth. Beat in 4 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, folding gently until just combined (don’t overmix).
4. Spread batter evenly into the pan. Dollop 1/2 cup cranberry sauce over the top, then use a knife to swirl it into the batter.
5. Bake for 25–30 minutes, until the edges are set but the center still has a slight wobble. Let cool completely before slicing.

The cranberry sauce not only adds a vibrant marbled look but balances the rich chocolate with a bright, tangy contrast. Tip: For extra texture, sprinkle chopped walnuts over the batter before baking.

Cranberry Sauce Pancakes

These fluffy pancakes get a festive twist with sweet-tart cranberry sauce swirled right into the batter—perfect for using up holiday leftovers or just treating yourself!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• ½ cup whole-berry cranberry sauce (homemade or canned)

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix ¾ cup buttermilk, 1 egg, and 2 tbsp melted butter. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a skillet over medium-low and brush with butter. Pour ¼ cup batter per pancake, then dollop 1 tsp cranberry sauce onto each. Use a toothpick to gently swirl.
4. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden. Repeat with remaining batter.

The cranberry sauce caramelizes slightly as it cooks, creating pockets of jammy sweetness in every bite. Serve with extra sauce for drizzling!

Tip: For extra tang, swap half the buttermilk for plain yogurt.

Cranberry Sauce Pulled Pork Sliders

These Cranberry Sauce Pulled Pork Sliders are the ultimate sweet-and-savory crowd-pleaser, with tender pork smothered in a tangy cranberry glaze that’s perfect for game day or weeknight dinners.

• 3 lbs pork shoulder (or pork butt)
• 1 cup canned jellied cranberry sauce
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 slider buns, toasted

1. In a slow cooker, combine the cranberry sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until smooth.
2. Add the pork shoulder, coating it evenly with the sauce. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork.
3. Transfer the pork to a cutting board and shred it using two forks. Return it to the slow cooker and stir to soak up the sauce.
4. Pile the pulled pork onto toasted slider buns and serve warm.

The cranberry sauce adds a subtle tartness that cuts through the richness of the pork, making these sliders irresistibly balanced. Tip: For extra texture, top with a quick slaw of shredded cabbage and apple cider vinegar.

Cranberry Sauce Granola

This cozy granola turns leftover cranberry sauce into a tart-sweet crunch, perfect for topping yogurt or eating by the handful.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup chopped pecans
• 1/4 cup pepitas (pumpkin seeds)
• 1/3 cup maple syrup
• 1/2 cup cranberry sauce (homemade or canned)
• 2 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment.
2. In a large bowl, mix oats, pecans, and pepitas. In another bowl, whisk maple syrup, cranberry sauce, coconut oil, cinnamon, and salt until smooth.
3. Pour wet ingredients over the oat mixture, stirring until evenly coated. Spread onto the baking sheet in a thin layer.
4. Bake for 30 minutes, stirring halfway, until deep golden and crisp. Let cool completely—it’ll crisp up further as it sits.

The cranberry sauce adds sticky clusters and a festive tang you won’t get from dried fruit alone. Tip: For extra crunch, add 2 tbsp chia seeds with the oats.

Cranberry Sauce Rice Pudding

This cozy twist on rice pudding folds tart cranberry sauce into creamy vanilla-scented rice for a festive dessert that’s equal parts comforting and vibrant.

Ingredients:

• 1 cup uncooked short-grain white rice (like Arborio)
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cinnamon stick
• 1 cup prepared cranberry sauce (homemade or canned)
• 1 tbsp unsalted butter

Instructions:

1. In a medium saucepan, combine rice, milk, cream, sugar, vanilla extract, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently.
2. Reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until rice is tender and mixture thickens to a porridge-like consistency. Remove cinnamon stick.
3. Stir in cranberry sauce and butter until fully incorporated. Cook for 2 more minutes to warm through.
4. Remove from heat and let sit for 5 minutes (the pudding will thicken further as it cools).

The magic here is the cranberry sauce’s bright swirls cutting through the rich pudding—no fancy plating required!

Tip: For extra texture, top with toasted pecans or a drizzle of caramel sauce before serving.

Cranberry Sauce Chocolate Truffles

These rich, festive truffles are the perfect way to use up leftover cranberry sauce—transforming it into a decadent chocolate treat with a tangy twist.

Ingredients:

• 1 cup leftover cranberry sauce (homemade or canned)
• 8 oz semi-sweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1/4 tsp vanilla extract
• 1/4 cup cocoa powder (for rolling)

Instructions:

1. In a small saucepan, heat the heavy cream and butter over medium-low until steaming (about 2–3 minutes). Remove from heat.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over it, add the vanilla extract, and let sit for 1 minute. Stir until smooth.
3. Fold in the cranberry sauce until fully combined. Cover and refrigerate for 2 hours or until firm enough to scoop.
4. Use a tablespoon to scoop the mixture, then roll into 1-inch balls. Dust hands with cocoa powder to prevent sticking. Roll each truffle in more cocoa powder to coat.
5. Chill for another 30 minutes before serving.

The tart cranberry swirl cuts through the chocolate’s richness, making these truffles irresistible—no one will guess they started as leftovers!

Tip: For a festive touch, swap cocoa powder for crushed freeze-dried cranberries or edible glitter.

Cranberry Sauce Baked Brie

This gooey, festive baked brie is a showstopper with minimal effort—just sweet-tart cranberry sauce, melty cheese, and crunchy pecans for the perfect bite.

Ingredients:

• 1 (8 oz) wheel of brie
• 1/2 cup whole-berry cranberry sauce (homemade or store-bought)
• 2 tbsp chopped pecans
• 1 tbsp honey
• 1/4 tsp fresh thyme leaves
• Crackers or sliced baguette, for serving

Instructions:

1. Preheat oven to 350°F. Place the brie on a parchment-lined baking sheet or small ovenproof dish.
2. Score the top of the brie lightly in a crosshatch pattern (don’t cut all the way through). Bake for 10 minutes.
3. Remove from oven and spoon the 1/2 cup cranberry sauce over the top. Sprinkle with 2 tbsp pecans and drizzle with 1 tbsp honey.
4. Return to oven and bake 5–7 more minutes until the cheese is soft but not collapsing.
5. Garnish with 1/4 tsp thyme leaves. Serve immediately with crackers or bread.

The contrast of warm, creamy brie with the bright cranberry sauce and nutty crunch makes this a crowd-pleaser every time.

Tip: For easier slicing, chill the brie for 15 minutes before scoring.

Cranberry Sauce Ice Cream Topping

This sweet-tart cranberry sauce swirls beautifully over vanilla ice cream, adding a festive pop of color and flavor to every scoop.

Ingredients:

• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp fresh orange juice
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine cranberries, 1/2 cup sugar, 1/4 cup water, 1 tbsp orange juice, 1/4 tsp cinnamon, and a pinch of salt. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 10-12 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool completely before drizzling over ice cream. For a smoother texture, press through a fine-mesh sieve while still warm.

The bright acidity of cranberries cuts through rich ice cream perfectly, and those little fruit flecks make every bite interesting. Try it swirled into cheesecake or yogurt, too!

Tip: For a boozy twist, stir in 1/2 tsp orange liqueur after cooling.

Cranberry Sauce Cornbread

This sweet-tart twist on classic cornbread is the perfect way to use up leftover cranberry sauce—think moist, crumbly texture with pops of festive flavor.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted unsalted butter
• 1 large egg
• 3/4 cup whole-berry cranberry sauce (homemade or canned)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk buttermilk, melted butter, and egg until smooth. Pour into dry ingredients and stir just until combined (a few lumps are okay).
4. Fold in cranberry sauce gently, leaving streaks for a marbled effect.
5. Spread batter evenly in the pan. Bake for 22–25 minutes until edges pull away and a toothpick inserted in the center comes out clean.

The cranberry sauce keeps this cornbread extra tender while adding pockets of jammy brightness—no dry crumbs here!

Tip: For a caramelized crust, brush the top with 1 tbsp melted butter right after baking.

Cranberry Sauce Salad Dressing

This tangy-sweet dressing transforms leftover cranberry sauce into a vibrant topping that’ll make even simple greens feel festive.

Ingredients:

• 1 cup whole-berry cranberry sauce (homemade or canned)
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions:

1. In a blender or food processor, combine cranberry sauce, olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper.
2. Blend for 20–30 seconds until completely smooth, scraping down the sides once if needed.
3. Taste and adjust salt or honey if desired. For a thinner consistency, add 1 tbsp water and blend again.
4. Serve immediately over mixed greens, or refrigerate in a jar for up to 5 days (shake well before using).

The jewel-toned color and bright acidity make this dressing especially pretty drizzled over roasted squash or a winter grain bowl.

Tip: For extra texture, fold in 1 tbsp of minced shallots after blending.

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!