Buzz
Cranberry sauce might seem like a simple side, but it sure stirs up a lot of opinions. For me, no Thanksgiving dinner is complete without offering at least two variations (usually one homemade and one canned, ridges included). Experimenting with this traditional dish is one of my holiday traditions. Beyond the usual tweaks (like adding orange juice, cinnamon, or zest), there are plenty of ways to get creative. Here are 14 ideas to take this classic from classic to quirky, ranging from mild (boozy additions) to wild (sparkling soda).
Add a splash of rum to your cranberry sauce
Adding a splash of rum to your sauce imparts a subtle boozy zing, while also lending a spicy note and a touch of complexity, especially if you choose a barrel-aged, spiced rum.
Add a dash of Campari
If you have a taste for the more bitter flavors in life, Campari might be just the thing for you. Its bright color and complex notes of charred citrus and rhubarb pair beautifully with cranberry sauce.
Ferment cranberries in honey
The clock is ticking, but you still have time to turn those tart little berries into delicious, candy-like fermented treasures. As a bonus, you'll get cranberry-infused honey, which is perfect for drizzling over pancakes or mixing into cocktails.
Create a spicy cranberry mustard
This fiery mustard is a bold and tantalizing mix of sweet, sour, and sinus-clearing heat, making it a perfect addition to a cheese board or a leftover turkey sandwich.
Pickle them
Balance your sweetness with a touch of tartness by serving these refreshing pickled cranberries, and don't forget to save a few to blend into mayo for a turkey sandwich. (They’re also fantastic in a festive martini.)
Sugar them
Not only are these sugary bog berries a feast for the eyes, they’re irresistibly tasty, almost like a holiday version of Sour Patch Kids. (Please, for the love of all things savory, pair them with a sharp cheddar.)
Cube and carbonate the canned stuff
This one is for the culinary enthusiasts with a whipping siphon tucked away in the kitchen. Just grab some jellied cranberry sauce, a siphon, and a couple of CO2 cartridges to transform the store-bought version into effervescent little gems that bubble and burst on your palate.
Jazz up your homemade cranberry sauce with Japanese pickled plum
Umeboshi—Japanese salted pickled plums—bring a salty, tangy depth to your cranberry sauce. A spoonful of the paste added to a standard cranberry sauce (using 12 ounces of fresh berries) will lend a subtle briny note, as if the berries grew by the sea. Add two spoonfuls for a more pronounced sharpness.
Get juicy with some blueberries
Blueberries, much sweeter than cranberries, can transform your sauce with a juicy, fruit-forward sweetness that appeals to kids and those who prefer a milder tartness. (Also, it pairs wonderfully with smoked turkey, for those who enjoy that combo.)
Make a boozy cranberry slush with two ingredients
Just a cup of leftover homemade cranberry sauce and a cup of wine, and you’ve got yourself a boozy cranita. Top it off with some orange zest for an added touch of flair.
Get sauced with this cranberry cocktail
If you’re after something a bit stronger, this easy mix of store-bought cranberry sauce, fresh satsuma juice, and London dry gin brings quite the punch.
Whip up a surprisingly simple tarte tatin
This show-stopping dessert combines whole cranberries with rich, buttery caramel, all encased in puff pastry and baked to perfection. The tartness of the berries balances out the sweet caramel, making it as delicious as it is beautiful. I'm not saying it will steal the spotlight from your sister-in-law's pumpkin pie—okay, maybe I am.
Craft an eye-catching cranberry and pomegranate pavlova
This dessert is perfect for those of us who dread dealing with pastry (guilty). This Swiss meringue, as impressive as it looks, is incredibly easy to put together, making dessert one less thing to worry about.
Turn the leftovers into delicious meatballs
A blend of one part mustard and two parts cranberry sauce creates a sweet, tangy, and subtly pungent glaze that works wonders on roasted meats and meatballs. I typically use Dijon, but you can opt for a spicier variety if that's more to your taste.
