What to Do With Left-Over Cranberry Sauce

November 29, 2015

What to Do With Left-Over Cranberry Sauce

November 29, 2015
Posted in: Totally Random | Reading Time: 2 minutes

Turkey Breast & Gravy in Slow Cooker

Vicious Cycle - 280/365  (Sadly, that's not my wine)

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Mr. Wild Dingo and I visited relatives in L.A. over Thanksgiving. I brought the cranberry sauce. It got rave reviews and I passed the recipe around (the secret is a lot of ginger). Still, we came home with a bucket of left-over cranberry sauce. So I made another turkey. Well, not entirely. I bought a bone-in turkey breast and cooked it in the slow cooker. I added some 'taters, and some greens: Boom! It's Thanksgiving all over again. Just so we could "use up" the cranberry sauce. Only now we have left-over turkey. I'm thinking I could make some more cranberry sauce to go with that left over turkey.

It's a vicious cycle, Internet.

Here's the recipe for that fantastic cranberry-pear sauce:

  • 4 12 oz bags fresh or frozen cranberries
  • 2.5 pounds pears (5-6) peeled cored, cut into 1/2 inch pieces
  • 1/2 cup water
  • 1/4 cup minced or grated fresh ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 4 cups sugar
  1. Combine cranberries, pears, water, ginger, cinnamon and salt in slow cooker. Then pour sugar over berries, do not stir into berry mixture. Cover and cook until berries are softened and beginng to pop 6-8 hours on low or 3-5 hours on high.
  2. Stir cranberry sauce well, then transfer to a bowl. Let cool to room temperature before serving. Cranberry sauce can be refrigerated in airtight container for up to 1 week or frozen for up to 3 months.
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