Leftover Cranberry Sauce Solutions

Last week, Elizabeth Kricfalusi asked what she should do with her leftover cranberry sauce. And you answered. Some of your diverse and delicious suggestions included: bake it into muffins and quickbreads, use it like jam, pour it over ice cream, stir it into yogurt, simmer meatballs in it or turn it into crunchy squares.

Elizabeth not only tried one of the answers, she sent me a photo of her tempting results and a wonderfully detailed note to boot. She wrote:

So I liked the comment about using the cranberry sauce in a quick bread. I already have a recipe for zucchini pineapple bread that I love and I thought cranberry sauce might be a good substitute for the pineapple because they both have high water content and are both sweet/tart. So I made it. DELICIOUS!

If your readers are interested, here’s the original recipe from AllRecipes.com.

I used a cup of cranberry sauce that I drained and rinsed first. I halved the recipe to just make one loaf and added a cup of pecans to it. (Rare is the baked good that I don’t throw nuts into.) I debated reducing the sugar to compensate for the sweetness of the sauce, but decided to keep it as is. I’m glad I did – the bread is just right on the sweet/savoury balance!

Thanks again for posting my question and to your readers for their suggestions. There was still some sauce left over, so I’ve frozen it in anticipation of making this recipe again in the future.

Elizabeth

No, Elizabeth, thank you! I learned a lot and am changing my mind about cranberry sauce.

Have a culinary conundrum? Shoot me an email at charmian @ charmian – christie . com.