Every year since my grandma died, I've let my mom contribute the homemade cranberry sauce, to carry on grandma's traditional recipe. And every year my mother goes way overboard on how much she makes and always brings at least TWO batches of the stuff, very likely in an effort to one up my sweet grandma in heaven. Hahaha!
Since no one takes more than a tablespoon at Thanksgiving, I always get really upset about the waste....until now.I had a second Thanksgiving, a Friendsgiving on Sunday and really wanted to make another apple pie, particularly since we had a visitor from Australia. He's a vegetarian so we had all the traditional foods minus the turkey. I used this Smitten Kitchen Apple Pie Recipe, although I used all Granny Smiths. Also, I added about 1/2 cup of sour cream and about 1/4 cup of brown sugar when I made it on Thanksgiving. But for Friendsgiving, I added an extra apple, 1/2 cup sour cream and about 3/4 cup of the leftover cranberry sauce. Oh. My. God. Yum.
This is what it looked like before i added the cranberry sauce (actually pictured is sauce above and cranberry covered apples):
Then I added the sour cream and poured into the shell:
The finished product is, of course, at the top of this post. My mouth is watering for it as I type this!
Another thing I did with the leftover sauce was add it to my Australian house guest's oatmeal. It looked so good I had to have some too! Now I'm considering making a batch to always have in the fridge! It's quite possible cranberry sauce is good in everything! It is now my favorite accent for oatmeal. With a few toasted pecans thrown on top - perfection!
I didn't grab a pic of it with nuts on top but it was lovely and colorful!
Grateful now for the leftovers that used to feel so wasteful. I will now forever covet the leftover cranberry sauce.
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