Cranberry sauce is amazing. It has a tangy and sweet taste that doesn’t cover flavors strongly. That doesn’t mean go overboard.

Texture is very important for cranberry and so there is much more you can do with it. This will mainly contain ideas from premade cranberry sauce.

Anything you can do with the jellied, you can do with the whole berries in jelly, which is apparently a huge point of contention in some families. Jellied, as is, is good for sandwiches especially if they are rounded like rolls so you can take slices the easier way. You can also mash it into a nice spreadable “jam” using a fork. This is good for spreading in sandwiches, wraps, and on top of bites of meat or like I put them, on jalapeno poppers. Putting them on poppers , especially when chilled, tempers the heat of the jalapeno and the magma that is baked cream cheese. Since cranberry goes well with cream cheese, the flavors compliment each other as well.

If you want to turn it into a drizzling or dipping sauce, the stovetop is where to go. I would do this on low because sauces with sugar, natural or otherwise, tend to burn fast. Once it’s all melty and consistent, you can start messing with it. Add water for a thinner drizzle, add other flavors to it like nutmeg, honey, or vanilla, cook out more water for turning it into a candy-like substitute. For a dipping sauce, probably just cook out a little bit of water to make it a bit thicker and keep stirring to make it so it doesn’t go back to jelly.

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