I love cranberry sauce. I love the way it’s sweet, tangy and sour all at once. I love the color and I love how easy it is to make. For these reasons I inevitably make too much. Once dinner is over and all the turkey is used up in sandwiches or soups I still have cranberry sauce leftover. Here are a few ideas for how to use it up.
-spread on toast, scones or English muffins
-stir a spoonful into plain yogurt
-use it as a filling for a cake. Great with white or chocolate cake
-spread some on a pork loin for the last ten minutes in the oven for a great glaze
Yesterday I went to the store specifically to buy a red onion so I could pickle a few slices and put it on a roasted pork and blue cheese sandwich. After returning from the store I realized that the cashier put everything except the onion in my bag! That’s when I looked around the kitchen and saw the fuyu persimmon and decided to use that instead. I thinly sliced half the persimmon and tossed it in a bowl with a generous pour of red wine vinegar and a pinch of salt and set it aside for 30 minutes.
They were fantastic on the sandwich; juicy, sweet, vinegary and tart. I think they’d also be a good addition to a cheese plate or relish tray.
After I had eaten I was kinda glad of the cashier’s mistake.