It’s great for the feast, but if you’re like me you always have cranberry sauce left over. It just never manages to hold its appeal post-Thanksgiving. So rather than banish it to the far recesses of the fridge’s Land of the Lost try this!
Use this fabulous recipe but instead of all that blueberry jazz, stir in your cup or two of leftover cranberry sauce* into the batter. TA-DA!! Cranberry muffins! And do top them with the sugar/lemon zest crust. Sweet and zingy and no leftover cranberry sauce with abandonment issues. The muffins will be pink though, so you fellas will need to check your machismo at the oven door.
* Use cranberry sauce that has whole cranberries in it not the canned, jellied stuff. **shudder** If you need a recipe (I know the point was to get rid of leftovers, not to propagate more – sorry) here’s a delicious and easy one:
- 1 cup sugar
- 1 cup apple cider or apple juice
- 1 (12-ounce) package fresh cranberries
Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Chill.