Have leftover cranberry sauce from the holidays? Here are a couple desserts to use your homemade cranberry sauce, or extra cans rather than it sitting in the pantry all year long. You're Welcome!
Cranberry Bars
Recipe & Photo Credited: Dish 'n' the Kitchen
https://dishnthekitchen.com/cranberry-bars-3/
PREP TIME10 minutes
COOK TIME1 hour
TOTAL TIME1 hour 10 minutes
Ingredients
- 1 12 oz package of cranberries (if using cranberry sauce, refer to notes section below)
- 1 cup sugar
- 3/4 cup water
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter; room temp.
- 1 egg; beaten
Instructions
-
- Cook cranberries, sugar, and water in a pot. Stirring frequently for about 15 minutes until they thicken up. Let cool.
- In a bowl, mix sugar, flour, baking powder, and salt.
- Cut in butter until the texture is crumbly then add the egg.
- Sprinkle just over half of the mixture into a 9×13 pan then pack down into a solid crust.
- Spread the cooled cranberry sauce over top of the crust then sprinkle the remaining crumb over top.
- Bake in 350°F oven for 40 minutes until the top is golden.
- Cool, then slice into squares.
YIELD: 12 ROLL UPS
Leftover Cranberry Sauce Roll Ups
Recipe & Photo: Num's the word
https://numstheword.com/leftover-cranberry-sauce-roll-ups/
PREP TIME 5 minutes
COOK TIME15 minutes
TOTAL TIME 20 minutes
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 or 3/4 cup leftover thick cranberry sauce
- 1 tube of store bought pizza crust or crescent roll dough
Instructions
Preheat oven to 350*F
Prepare a jellyroll cookie sheet with a baking mat, cooking spray or non-stick foil. Set aside.
In a medium bowl combine cream cheese and cranberry sauce. Mix well, scraping sides as needed.
Roll out pizza dough or crescent roll dough. If using crescent roll dough, pinch seams together.
Gently spread cream cheese mixture on top of dough, leaving 1/4 inch around edges.
Roll up like a cinnamon roll but short side to short side.
Cut into slices like you would a cinnamon roll.
Bake for 12 – 15 minutes or until edges are golden but not burnt.
Let cool for 5 minutes then serve!