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Posts Tagged cranberry sauce

Leftover Cranberry Sauce Muffins

1 1/2 cups all-purpose flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil
1 egg

Preheat oven to 400 degrees Fahrenheit.  Grease a 12-cup standard-size muffin tin (or add liners).
In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
Sprinkle with the three tablespoons oats.   Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.  Let cool for about five minutes. Serve.

Adapted from Serious Eats


Turkey French Dip

¼ cup leftover cranberry sauce
3 tablespoons mayonnaise
2 tablespoons apple or mango chutney, coarsely chopped
2 cups leftover shredded turkey meat
1 ⅓ cups warm gravy
Salt, as needed
1 cup leftover stuffing
1 ounce mild blue cheese, crumbled (optional)
2 hoagie rolls, split

1.    In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.

2.    Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.

3.    Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

Adapted from Eric Klein, Spago, Las Vegas

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