Secrets of the Sauce

When you envision a holiday table, it always features cranberry sauce — whether anyone actually eats it or not! So which way should you go? Out of the can? Or can you deliver cranberry flavor a totally different way? Let’s find out.

I love it.

• If you love to cook, use fresh cranberries from our Produce Department and make this surprisingly simple Pomegranate Cranberry Sauce.
• If you don’t love to cook, keep it jellied, keep it canned, keep it moving! Our own Chef Mike even approves. “There’s a texture and flavor of the canned variety that just reminds you of what it is supposed to be,” he says.

I feel like it’s tradition.

• Buy it freshly made from our Deli. Give it a homemade touch with fresh orange zest.

I could do without it.

• Serve cranberry flavor in a tart cocktail, mocktail or mulled wine. They also make a simply stylish garnish.
• Serve cranberry flavor with this easy Cranberry-Orange Herb Dip instead.

Check out these other ways to use leftover cranberry sauce:

• Upgrade lunch with a turkey, smoked gouda and cranberry sandwich. Slather a turkey sandwich with cranberry sauce and top with smoked gouda. Then, toast it to make a mouthwatering melt.
• Serve it as a goat cheese with cranberry sauce appetizer. Roll an 8-ounce log of goat cheese in 1⁄2 cup toasted, chopped pecans or walnuts. Serve with cranberry sauce and crackers.
• Make a quick cranberry crumble by baking cranberry sauce in a ramekin with a streusel topping. Serve with vanilla ice cream.
• Spread it overtop french toast.
• Layer it in a parfait or over oatmeal.
• Add it to your favorite jarred barbecue sauce.
• Mix it with chili sauce for cocktail meatballs.