Cranberry Sauce Muffins: Test 1

After your Thanksgiving celebrations are done, the turkey eaten, the pants unbuttoned, the last bit of leftovers is always the cranberry sauce. What to do with this food now? Who will keep the sauce from going bad? I present you with a wonderful solution! Muffins!!
Cook Time22 minutes
Total Time45 minutes
Print Recipe
Yield: 12 Muffins

Equipment

  • Mixer
  • Regular 12 cup muffin tin
  • Muffin cups

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 1 cup cranberry sauce or pulp
  • 1/4 cup crystalline sugar, optional

Instructions

  • I started by preheating the oven to 400°F. In my standing mixer (though you can use a bowl and hand mixer easily here) I mixed together the flour, sugar, baking powder, and salt.
  • I got lazy and just tossed all the wet ingredients in next, sans egg shells (don’t be a smart ass). The cranberry sauce can be the pulp left over from making cranberry jelly, leftovers of your cranberry jam or store bought. I would recommend to use something with actual fruit bits in it for texture. I also would be hesitant to use something like cranberry relish here, I worry there is too much water, though maybe it would work, I haven’t tried.
  • Then turn on your mixer and get things thoroughly mixed but don’t overwork it. Get it so the batter looks the same throughout but don’t leave it running for an hour. You want to work it less if possible which will ensure less gluten development which means your muffins will be lighter. Think of gluten as binding power, we don’t want a lot of that in a muffin.
  • I divided these into 12 muffins. This meant that my muffin cups were full almost to the top and is why my muffins have that awesome dome on top. Don’t be afraid of overflowing your muffins, they’re going to be great.
  • I sprinkled some of that crystalline sugar for a fancy muffin effect. This is a personal choice, they’re great without this too.
  • I baked these for 22 minutes and even remembered to rotate the pan half way through.

Results

I am in love with these muffins for a few reasons. Firstly, I hate waste and cranberry sauce never gets finished so this satisfies my obsession with using up all leftovers. Second, when they actually get a few minutes to cool before you try to eat them, they develop this crust on top that is incredible. I have rarely been able to achieve this in a homemade muffin. Lastly, they look so darn good! I mean look at those domes!

References

Parent Notebook

Fruit Muffins

Cranberry Relish: Test 1

Fresh cranberry sauce, or cranberry relish, is often overlooked as an ideal turkey condiment. I am not sure why no one has noticed how well this fruit mash works with turkey. Honestly I’ve eaten this stuff by the spoonful because it’s just that good.
Active Time10 minutes
Total Time10 minutes
Print Recipe
Yield: 2 cups

Equipment

  • Food Processor

Ingredients

  • 12 oz cranberries, 1 bag
  • 2 small apples
  • 1 1/4 cups granulated sugar
  • 1 orange, peeled
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger

Instructions

  • I started by adding the cranberries, the whole peeled orange, nutmeg, ginger and 1 cup of sugar to the food processor and running it until finely pureed.
  • When I tasted it at this point, it was too tart and I opted for another 1/4 cup of sugar. Unfortunately, the relish was still too tart!
  • My solution this time was to add two apples that I had on the verge of going bad. It worked! It brought the tartness down quite a bit but now the whole thing was too sweet. Omit that last 1/4 cup is my recommendation and you’ll have a well balanced relish.. I suspect it will ferment sooner than spoil.
  • Throw it into a storage container. You’re done. How easy was that? This should last at least 2 weeks though I’ll keep you posted as mine sits in the fridge. At 2 weeks it’s still going strong. (A month later it had still not spoiled but I no longer felt willing to eat it past 1 month).

Results

This is by far the easiest cranberry condiment for your turkey, adding bright flavor to compliment the turkey’s blandness. Not the the other cranberry sauces take much work but this one also brings in the freshness of uncooked fruit. It’s really an underappreciated delight.

References

Exploratory Kitchen

Parent Notebook

Cranberry Condiments