Fresh, homemade cranberry sauce is where it’s at for Thanksgiving. So easy! (And it helps that you can make it a few days in advance.) This past week I found myself with a lot of leftover cranberry sauce. We got carried away and made two batches of sauce this year. (My husband wanted to add some Thai chili peppers to his batch – which by the way was good!)
But really – having extra cranberry sauce in your fridge isn’t a bad thing. Especially now that I have this easy recipe for Cranberry Sauce Muffins. I think I’ll start making cranberry sauce more often, just so I can have leftovers.
Leftover Cranberry Sauce Muffins
vegan, dairy-free, egg-free
yield: 12 muffins
1 1/4 c. cranberry sauce (whole berry, not the jelly kind)
1/4 c. applesauce
2 Tb. oil
2 Tb. water
1/4 c. sugar
2 c. flour (I used white whole wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts (optional)
Preheat oven to 350 degrees. Lightly spray oil on muffin pan.
Mix all wet ingredients plus the sugar in medium bowl.
Whisk all dry ingredients in a small bowl.
Add dry ingredients to wet ingredients, and mix just until combined. (Batter will be very thick – that’s OK!)
Fill muffin cups with batter and bake 20-22 minutes, until golden brown on top. Enjoy!
Notes: Recipe easily doubles for 24 muffins. (I always make at least 24 at a time and freeze some for another day.)
If you prefer to use a liquid sweetener like maple syrup, simply replace the sugar and water with 1/4 c. liquid sweetener, and only use 2 Tb. applesauce instead of 1/4 c.