Start With: Lov­ing Spoon­fuls

In­ge­nious ideas for en­joy­ing left­over cran­berry sauce.

Martha Stewart Living - - Contents - TEXT BY CLAIRE SUL­LI­VAN RECIPES BY GREG LOFTS

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.

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