Back in the day, when I was all anti-establishment and down with the man, I would have never found myself partaking in Black Friday madness. But this year, I'm counting down the days to Black Friday because we need a new couch. Couches are expensive! Sales on couches are good! Do you know what two dogs and a little boy do to a cheap couch in three years? Terrible things.
One thing I won't be doing the day after Thanksgiving is eating leftovers because, since it's just the three of us for Thanksgiving this year, I decided not to make a big dinner. Sad, right?!
But if you do happen to have Thanksgiving dinner leftovers, save some cranberry sauce to make this Leftover Cranberry Sauce Bread.
Yes! You put the sauce in the bread! It has to be the chunky kind, not the jellied variety, of course.
This is a variation of my mom's famous strawberry bread. I swapped out the strawberries for a cup of cranberry sauce and it works out perfectly.
And if you still have leftover sauce after making the bread, you can serve it with a spoonful of cranberries on top.
More Cranberry Sauce Things!
If you're looking for other ideas, a few years ago I posted 9 Ways to Use Leftover Cranberry Sauce. And if you're still in need of a cranberry sauce recipe, here are two that I can vouch for:
Ginger Orange Cranberry Sauce // The secret ingredient is ginger beer!
- 2 tablespoons ground flax seeds
- ½ cup warm water
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup white sugar (organic for vegan-friendly)
- ⅓ cup coconut milk
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup cranberry sauce not the jellied kind!
- olive oil mister or cooking spray
- Preheat oven to 350ºF.
- Combine the ground flax and water in a small bowl; set aside. Whisk the flours, cinnamon, baking soda, and salt in a medium mixing bowl. In another medium mixing bowl, whisk the coconut milk into the sugar until creamed. Slowly pour in the coconut oil, whisking to incorporate it into the sugar mixture. Stir in the flax mixture and vanilla extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
- Spray 3 mini loaf pans (3 x 5.75 inches) with oil or grease them with coconut oil. Divide the mixture into the 3 pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.