The Tale of the Left-Over Cranberry Sauce

left-over cranberry sauce

Our Thanksgiving was a little different this year – instead of a quiet meal at home, we volunteered to help serve a community meal at our church for anyone who – like us – didn’t have family close by.

We had never done anything like this before – and no one had any idea how many people would show up and how much food to make.

So we guessed.

Somethings we were right on – like the dressing and the sweet potatoes.

Somethings we weren’t even close.

But all of the left-overs found good homes, many of them ending up here.

The turkey and ham turned into casseroles that now live in my freezer. The mashed potatoes became the most amazingly delicious lefse ever made! The relishes have been eaten on all week.

The only thing that truly stumped me was the left-over cranberry sauce.  It wasn’t the yummy homemade stuff or even the stuff with the real cranberries in it. It was the stuff from the can – the jellied stuff. You know the kind – with the ridges from the can on the outside.

I like it, but not 4 cans worth, cut and partially melted in a ziplock bag. I will admit that this frugal momma almost tossed it to the chickens.

But I didn’t.

I had an inspiration – an “aha” moment.

I decided to turn it into salad.  I would replace the pears in our classic blender jello recipe with the cranberries.  Brilliant!

Cranberry Blender Jello

2 (3-ounce)  packages of Jello (I used strawberry but orange would be yummy as well!)
4 ounces cream cheese
1 can jellied cranberry sauce (or whatever is left-over in the zip-lock bag after the holidays!)
1 1/2 cup boiling water

Mix all ingredients together in blender on high. Pour into a serving bowl and refrigerate until set.

I frosted ours with Cool Whip since we had some of that left-over as well.


Slow Cooker Orange Cranberry Relish

I just enjoyed this recipe at Mom’s last weekend. I’m so glad she was willing to share it with us all- it is yummy!

Orange Cranberry RelishI have always liked cranberries, especially the ones my mom would cook up into a sauce.

Some of my children like the canned jellied cranberries, but I still prefer the sauce.

It can be messy and time consuming to make, but the rich flavor is worth the extra time!

You can even store the cranberries in the freezer until you are ready to use them.

This recipe is from our REC magazine (REC stands for Rural Electric Cooperative for you city slickers.) It isn’t quite like my mom’s, but we love it!

It does not have the “crunch” of traditional relish, but is tasty, cooks while you are doing something else & doubles as a potpourri fragrance!

Slow Cooker Orange-Cranberry Relish
From REC magazine

1 Cups Sugar
1 tsp Grated Orange Peel
1 Cup Orange Juice
1-16oz Pkg Whole Cranberries

In a slow cooker, combine sugar, orange peel & juice. Stir until dissolved. Add cranberries, stir and cover. Cook on low for 6 hours. Mash berries after cooking. Chill before serving. May be kept in refrigerator for several days.

Until next time,
Nana Shirley