I’m going to do it. I’m just going to come right out and shame my mother in front to of the whole blogosphere.
See, on Thanksgiving, my mom prefers the nasty cranberry jelly from the can. We grew up with the condiment on our Thanksgiving table.
When Allan cooked our first Thanksgiving meal with my family, he made cranberry sauce from scratch. My mom tried it and could stomach it. She missed her perfectly cylinder-shaped cranberry sauce. Every Thanksgiving since then, my mom has brought her own cranberry sauce in the can.
That, my friends, is a true story.
This year when my mom and I were discussing the Thanksgiving menu over the phone, I told her that Allan would be making his own cranberry sauce and I asked her if she would be bringing the can again.
“Of course, because I like it.”
“Mom, you know that stuff is horrible and bad for you right? Have you ever read the ingredients? I bet there aren’t even real cranberries in it.”
“Wait. I’ll read it to you,” she replied as she searched for the can in her pantry. “Here we go,” she said as she proceeds to read the label. “Oh wow. The first ingredient is corn syrup.”
“See, mom. I told you that stuff is horrible. You should eat cranberry sauce with real cranberries.”
“But I don’t like the taste. It’s too tart.”
“That’s because you’re tasting real cranberries and there’s no corn syrup masking the flavor.”
“You’re probably right. All right I’ll try Allan’s but tell him to not go crazy with the ginger and I’m bringing my own can again.”
I relayed the order to Iron Chef Allan and just as we promised, Allan made a more palatable, no ginger added cranberry sauce for my mom.
This was the first year she didn’t bring the can. I was so proud of her and even more so when she ate some real cranberry sauce.
However, we had TONS of cranberry sauce leftover.
So, I had this brilliant idea to use the leftover cranberry sauce in muffins. My kids love muffins and the cranberry sauce would definitely not be left sitting in my fridge.
They came out incredible! These Leftover Cranberry Sauce Muffins are by no means low-fat, but after eating 2000 calories in one sitting the day before, I don’t think a few more fat grams (actually 13 grams) would matter.
Ok, so maybe it does matter. You could try substituting the eggs with a couple of egg whites, applesauce or plain non-fat yogurt to lighten up the recipe, but I can’t guarantee the results, because these little fluffy fattening muffins were delicious. They are a new day after Thanksgiving tradition for us along this the Day-After Turkey Soup.
By the way, this is the last week I’m sharing uses for leftover Thanksgiving food. Promise.
Leftover Cranberry Sauce Muffins
3 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 stick unsalted butter
1 cup sugar
2 tsp vanilla extract
1 cup sour cream
2 cups cranberry sauce
Preheat oven to 400 degrees. Lightly grease a muffin pan or line with paper liners.
In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a standing electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each one. Add vanilla and sour cream and mix until well incorporated.
On a low setting, add dry ingredients in three parts until batter is smooth.
Remove bowl from mixer. Gently fold in cranberry sauce.
Using a small ladle, fill muffin cups about 2/3 full. Bake for 18-24 minutes or until an inserted toothpick comes out clean.
Remove from oven and cool in pan for five minutes. After five minutes, remove muffins from pan and continue cooling on a rack.
Don’t forgot to toss your cookies here!
*Also submitted at*