A week has passed since our large Thanksgiving dinner and we’re slowly finding space again in our fridge. I think our puzzle skills have greatly improved this week fitting everything in. There has been a large dent made in the turkey with dishes created to used up the leftovers. There was the basic repeat Thanksgiving dinner but you can’t do that all week long so there has to be some creativity. I made my chili and just added turkey. I did add the roast potatoes and parsnips to that but that inched the dish closer to the weird side. But hey it cleared some valuable real estate. Last night I did a dish with leeks and tonight I think I’ll do up a curry dish. And don’t forget the sandwiches! It’s tradition to make turkey sandwiches. I made mine with homemade rosemary bread, melted cheese and the leftover cranberry apple sauce. So good I was a bit sorry the sauce ran out.
I found a tip about cranberries from Jovina Cooks Italian which was to use some baking soda to dial down the tartness of cranberries so you use less sugar. Which in my family is perfect.
I made this cranberry sauce last year and wouldn’t you know it I forgot the orange juice again! On to plan B. Apples were one of the ingredients tying the whole meal together to I decided to use a bit of apple cider for this sauce.
Again about 1 1/2 – 2 cups of cranberrys whole into a small sauce pan.
Add about 1/2 cup of apple cider and bring to a boil then let it simmer for about 10 minutes. Jovina recommended 1/4tsp of baking soda but I tried 1/8 tsp first as I wasn’t making much and that worked well for this recipe. It will get all fizzy and bubbly.
I added about 1/4 cup of sugar, which is such a small amount for cranberries, and stirred well. Cook until it thickens a bit and then let cool.
It still had the cranberry flavour but the tartness wasn’t the strong note of this dish. It was much more mellow without being overly sweet.