Thanksgiving is one of the most food focused holidays, and the leftovers are just as important as the actual feast. However, most of us start to grow a little weary of turkey sandwiches and reheated casseroles after several days. Ashley shared earlier this month a creative way to use up leftover turkey, and now I want to tackle an often overlooked side/condiment: cranberry sauce.
I grew up loving my mom’s homemade cranberry sauce. It is just 3 simple ingredients: cranberries, honey and orange juice and makes the most bright and fresh sauce to cut through all those rich dishes on Thanksgiving day. I always make a batch (or 3!) for Thanksgiving now. But after the big feast day it usually becomes neglected in the fridge, although I enjoy spooning it over plain yogurt for breakfast. Many people have family staying with them for the holidays, so I came up with a breakfast item that everyone would enjoy, whether they are a fan of cranberry sauce or not. In fact, my daughter hates cranberry sauce but has been eating these muffins for breakfast, lunch and snacks and loves them.