Weeks before Thanksgiving my sister and I were already making plans for the leftovers.  Turkey Noodle Soup, Turkey Divan, Turkey Tetrazzini, Potato Pancakes, Roasted Veggie Soup, and let us not forget Thanksgiving Dinner Sandwiches.

Oh yeah, we’ve got stuffing, turkey, gravy, cranberry sauce all piled into a sandwich of comfort.  Then without notice she blurts out Cranberry Horseradish Mayo.  What?!  There was silence for about a nano-second before I shouted out.  Brilliant!

The sweetness from the cranberries paired with the horseradish was magical.  Yes, by all means spread this on sandwiches, but I’m giddy about the other possibilities.  Slathered on chicken breasts before baking.  Used as a dressing for pasta or chicken salad.  Served as a dip with fresh veggies.

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Cranberry Horseradish Mayo

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup of cranberry sauce OR
• 1/2 cup sugar
• 1/2 cup water
• 1 cup fresh cranberries
• 1 Tbl. prepared horseradish
• 1/2 cup mayonnaise

Instructions

• In a small sauce pan dissolve sugar in water over medium-low heat. Add in cranberries and simmer about 10 minutes until berries burst and most of the liquid has cooked out. Cool completely.
• Combine horseradish and mayonnaise, then add cranberry sauce to taste.

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From the minute I first spotted fresh cranberries in the market I knew a Cranberry Mojito was in my future.  The perfect holiday cocktail or mocktail.  Here’s how we make them.

Fresh cranberries are just begging to be turned into simple syrup.  The process is similar to making homemade Cranberry Sauce.  Fresh cranberries, sugar and water simmered into a sweet-tart love fest.

For our Cranberry Mojitos you’ll want to simmer the cranberries until they just begin to burst.  Then allow them to cool completely before straining off the cranberry simple syrup, which can be made a day or two in advance.  I reserved the cranberries to add to our cocktail.

To make the Cranberry Mojitos you’ll want to muddle mint and lime slices in a glass.  You can use the handle of a wooden spoon or you can invest in a muddler, like mine from OXO.  Then add rum and pour into an ice filled glass. Top with simple syrup, club soda, and reserved cranberries.  Enjoy!!

Recipe note:  I saved the cranberries from our simple syrup and added several to our glass.  Pretty and edible.

Recipe note two:  Cranberry Mojito Mocktails are also delicious.  A festive drink the whole family will enjoy.  Simply omit rum.

Be sure to check out our other favorite Mojito recipes below.

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Cranberry Mojitos

Author Libby with Lemony Thyme

Ingredients

For cranberry simple syrup…

• 4 ounces fresh cranberries
• 1/2 cup sugar
• 1/2 cup water

For cranberry mojito…

• ice
• 2-3 lime wedges
• 10 mint leaves
• 2 ounces rum
• 2 ounces cranberry simple syrup
• 2 ounces club soda

Instructions

For the cranberry simple syrup…

• Place sugar, water and fresh cranberries in a small saucepan. Heat over medium-low heat, for 10 minutes or until cranberries just begin to burst. Remove from heat and allow to cool completely. Can be made 1-2 days in advance. Strain syrup and reserve cranberries.

For the cranberry mojitos…

• Add lime wedges and mint leaves to a glass; muddle. Add 2 ounces of rum.
• Fill separate glass with ice and 8-10 reserved cranberries. Pour in muddled lime, mint, rum mixture. Add 2 ounces or more of simple syrup. Top with Club soda.

The post Cranberry Mojitos appeared first on Lemony Thyme.

Scrolling through my Lemony Thyme News Feed yesterday I discovered this recipe posted by Feastie (on behalf of Two Peas and Their Pod).  My first thought was YES, I do have apples and cranberries in my fridge, purchased with good intentions, yet still patiently waiting for their time to shine.  My second thought was THIS is exactly the recipe that my brand new adorable mini covered baking dishes are longing for.  My third (and final thought) was….oh my, forget the first two thoughts…this Apple Cranberry Crisp sounds awe-mazing and I’m making it.

Apples, cranberries, sugar, lemon zest, and lemon juice tossed together in a bowl to get happy.  Brown sugar, old fashioned oats, flour, cinnamon, all spice, honey and butter hand blended in a separate bowl to create a crumble topping.

Baked in buttered dishes until the cranberries burst with happiness and the buttery crumble topping sends an aromatic wave through the kitchen.  Ice cream served on top of warm Apple Cranberry Crisp is most definitely a happy place.

Note:  we are embarking on another eat out of the fridge/pantry adventure.  Do not fear the holiday leftovers.  At the time of this post, we’ve already enjoyed three (including this Apple Cranberry Crisp) delicious dishes made from leftovers or left over ingredients.  Stay tuned for Beef Stroganoff and Ham Bone Soup coming your way.

The post Apple Cranberry Crisp appeared first on Lemony Thyme.

This super easy recipe is a wonderful twist on the Thanksgiving favorite cranberry sauce ~ Cranberry Orange Chutney with Crystallized Ginger.  I’ve slightly adapted this recipe from one I found on Epicurious and this year we’re going to use this lovely chutney in Cranberry Orange & Ginger Chutney Brie Tarts, a recipe by the Authentic Suburban Gourmet.   I can hardly wait!!

I’ll admit that I’m not a huge cranberry sauce fan.  Growing up, Mom and Sarah gave it equal status to stuffing.  I didn’t get it.  I’ve come to appreciate cranberries and the nuance that their sweet-tart flavor adds to a meal or sandwich or cocktail.

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Cranberry Orange Chutney {with Crystallized Ginger}

Course Side Dish

Author adapted from Epicurious

Ingredients

• 1 12- ounce bag cranberries
• 1 cup water
• 1/2 cups sugar
• 1/2 tsp. salt
• 2 Tbl. fresh orange juice
• zest of 1 orange
• 1/4 cup match-stick cut crystallized ginger

Instructions

• Boil 1 cup of water with sugar and salt until combined.
• Add in bag of cranberries, orange juice & zest and boil for about 10 minutes, stirring occasionally until cranberries burst. Cool.
• Stir in crystallized ginger. Cover and refrigerate.

Notes

Can be made up to three days in advance.

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