slices of canned cranbery sauce

Secrets of the Sauce

Publish Date November 2, 2023 1 Minute Read
Author MyMagazine Staff

When you envision a holiday table, it always features cranberry sauce — whether anyone actually eats it or not! So which way should you go? Out of the can? Or can you deliver cranberry flavor a totally different way? Let’s find out.

How much do you really like cranberry sauce?

I love it.

  • If you love to cook, use fresh cranberries from our Produce Department and make this surprisingly simple Pomegranate Cranberry Sauce.
  • If you don’t love to cook, keep it jellied, keep it canned, keep it moving! Our own Chef Mike even approves. “There’s a texture and flavor of the canned variety that just reminds you of what it is supposed to be,” he says.

I feel like it’s tradition.

  • Buy it freshly made from our Deli. Give it a homemade touch with fresh orange zest.

I could do without it.

  • Serve cranberry flavor in a tart cocktail, mocktail or mulled wine. They also make a simply stylish garnish.
  • Serve cranberry flavor with this easy Cranberry-Orange Herb Dip instead.

Cranberry Recipes

Love Your Leftovers

Check out these other ways to use leftover cranberry sauce:

  • Upgrade lunch with a turkey, smoked gouda and cranberry sandwich. Slather a turkey sandwich with cranberry sauce and top with smoked gouda. Then, toast it to make a mouthwatering melt.
  • Serve it as a goat cheese with cranberry sauce appetizer. Roll an 8-ounce log of goat cheese in 1⁄2 cup toasted, chopped pecans or walnuts. Serve with cranberry sauce and crackers.
  • Make a quick cranberry crumble by baking cranberry sauce in a ramekin with a streusel topping. Serve with vanilla ice cream.
  • Spread it overtop french toast.
  • Layer it in a parfait or over oatmeal.
  • Add it to your favorite jarred barbecue sauce.
  • Mix it with chili sauce for cocktail meatballs.

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