Cranberry sauce isn't just for that Thursday homecoming in November. Whether home made, or canned, jellied or whole, cranberry sauce has made a statement for itself—even off the Thanksgiving dinner plate.
Cranberries Aren’t Just for Leftovers
Cranberries are perhaps one of the photogenic fruits of the culinary world. Who doesn't gaze at an aerial image of a Cape Cod cranberry bog feel amazed by its natural beauty, or see an image of the berries still clinging to the vine and immediately sense the warmth of holidays.
Originally called a "craneberry" for the plant's resemblance to the bird known as a crane, 95 percent of today's cranberries are picked and processed for juice, sauce, and dried versions, with the highest percentage used for juice and juice cocktails.
Not only do cranberries lend their sweet-tart ways in different forms, they also are incredibly healthy. Known to have Vitamin C, fiber, and antioxidants, these little berries have the power to ward off everything from tooth decay to cancer and from kidney stones to bladder infections.
Cranberry Sauce and Thanksgiving
It is believed that Native Americans first introduced the cranberry to English settlers in Massachusetts, who incorporated the berries into their Thanksgiving feast. Cranberries have been making their way to the Thanksgiving dinner table, and on late-night turkey sandwiches, ever since.
The Cape Cod Cranberry Growers Association reports the first cranberry sauce was marketed in Hanson, Mass. in 1912, no doubt beginning the yearly Turkey Day debate over fresh cranberry sauce versus canned or jellied.
Uses for Leftover Cranberry Sauce
- Leftover canned or fresh cranberry sauce shouldn't be left to live a lonely existence on the corner of the plate. Take Thanksgiving leftovers to a whole new level with these suggestions and recipes.
- Mix in Oatmeal: Instead of butter, margarine or sugar, add a tablespoon per serving and swirl, the result is low fat and delicious.
- PB & C: A peanut butter and cranberry sandwich is a fall twist on a classic lunch. Don't groove on peanut butter? Use cranberry sauce as a sub for jelly on toast or an English muffin.
- Cranberry-Orange Salad Dressing: Use one tablespoon of cranberry sauce, a tablespoon of orange juice and a tablespoon of apple cider or white wine vinegar, stir. Drizzle and whisk in extra-virgin olive oil, about 2 tablespoons.
Cranberry Peach Smoothie
Researchers recommend eating nectarines and peaches whole—with the skin on—to reap their full nutritional benefits, as the skin contains even more vitamin C, beta-carotene and phenols than the flesh.
For a single serving use:
- ½ cup nonfat or low fat, plain yogurt
- 1 medium ripe peach
- ¼ cup whole cranberry sauce
- ½ cup crushed ice
- Slice peach down the center, twist to open and remove seed. Dice peach and add to blender. Add yogurt, cranberry sauce and then crushed ice. Set blender to "smoothie" setting and blend. Serve immediately.
