Hi everyone,
Wow…. I have been away from my blog for far too long. I hope the Thanksgiving holiday was a wonderful one for you. We were blessed to have a table filled with delicious food and family with us.
Finding ways to deal with leftover turkey isn’t that hard for me. I have lots of ideas and leftovers go pretty fast. What I did find in the refrigerator that puzzled me a bit was a bowl of cranberry sauce (the jelly type). This year, I didn’t make a from scratch recipe – time got a bit in the way with the other dishes I was preparing. So, I found myself staring at the dish thinking hmmm…. what to do with this?
Cranberries
So… I put the cranberry sauce in a saucepan over medium-low heat and melted the jelly. I added some bottled Chili Sauce (even Cocktail Sauce would work well), and added a diced jalapeno (always be careful working with fresh chilis and wash your hands well after cutting – Dawn dish soap works best).
I stirred all of the ingredients to blend well and added some Dry Sherry (about 4 -5 tablespoons). I wish I could tell you specific measurements, but I didn’t make this dish as exacting as some. Stir again and let it heat until thickened. Taste to add for more spice or sherry if too thick.
After using the sauce, I was thinking that a bit of orange zest (peel) would also have been another nice addition so I will try that next time.
This was a wonderful glaze for the baby back ribs we were having for dinner that evening. Just the right amount of sweet, heat, and flavor with that tartness that is so much a part of the cranberry. It would equally well on chicken, pork chops, or lamb chops. Try it – cranberries will take on a whole new dimension in your cooking and have more places than just the Thanksgiving dinner table.
Take care,
Judy