Start With: Loving Spoonfuls
Ingenious ideas for enjoying leftover cranberry sauce.
Cranberry sauce, the jewel of the Thanksgiving table, can keep sparkling after the holiday (and not just in turkey sandwiches). Try our recipe for your big-day spread, then stir it into a next-day breakfast, a brilliant cocktail, a fluffy cheesecake, and more. Martha’s Classic Cranberry Sauce In a saucepan, combine 24 ounces fresh or frozen cranberries (6 cups), 1 ¼ cups sugar, 4 wide strips orange zest, 1 cup fresh orange juice, ¼ cup water, ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt. Bring to a boil, then reduce heat to medium and simmer, st irring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week. ACTIVE TIME: 10 MIN. | TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: 4 CUPS ADDING IT TO YOUR BREAKFAST For a refreshing—and eye-opening—wakeup call (shown), top warm oatmeal with a pool of creamy, cool yogurt (any plain kind works) and a few teaspoons of sauce.