Don't Throw Out Leftover Cranberry Sauce, Use It To Replace This Condiment Instead

We all know the conundrum: The big meal is over, everyone is fully satiated, and you're now staring at a pile of leftovers. Each dish was a labor of love, so it's heartbreaking to toss it out — but is anyone actually going to eat it in the coming days? With cranberry sauce, that could be touch and go. However, there's a pretty creative way to give that tarty pile of tastiness a second life: Turn it into a ruby-red batch of thick, sweet, spreadable jam. 

It's a fairly natural progression from cranberry sauce to jam, so there's no need to start from scratch. Sauces and jams have very similar roots, as both are cooked fruit, sweetened with sugar, and heated until they thicken. But typical cranberry sauce isn't as concentrated or gelled as a true fruit jam, and it's not as sweet — so you'll be taking a few extra steps. 

The first thing to understand about cranberries is that they're naturally high in pectin, a plant compound that helps jams and jellies set. But a cranberry sauce holds more water and cooks for less time than jam, so when converting sauce to jam, you need to thicken it up. You can do this in several ways, the first option being to briefly reheat the sauce and reduce it on the stove to remove excess liquid, concentrate the flavor, and add structure to the wanna-be jam. That said, there's a much quicker and easier way to achieve similar results.   

When thickening leftover cranberry sauce to make jam, it's important to make sure it hasn't absorbed other meal-mates, especially bits of savory foods or ones that may cause the new jam to go bad. You'll now be introducing newbies to the mix, things that naturally thicken with no contradicting flavors. As noted in our guide to using leftover cranberry sauce, we suggest making a super seedy jam using chia seeds. These perky little seeds will absorb excess liquid from the sauce while adding a delightful crunch, similar to seeded raspberry or kiwi jams. 

Unless you're a major fan of tangy tartness, you'll likely want to sweeten up your jam-to-be. Sugar is fine, but honey or maple syrup is even better, since it serves double duty as both thickener and sweetener. Brighten the flavor with a splash of orange or lemon juice, then consider adding extra enhancers. Get creative and go with the (sticky) flow, using compatible spices such as cinnamon, cardamom, ginger, nutmeg, or even cloves. If craving a bit of spice, try stirring in some cayenne pepper, jalapeño powder, or a dab of chili crisp. However, keep in mind that the best homemade jams don't come from overcomplicated recipes.

Once you've magically transformed that leftover cranberry sauce into a lusciously thick spread, enjoy as you would any other homemade jam. Slather on toast and warm biscuits, swirl into yogurt and oatmeal, or serve alongside fancy cheeses on a charcuterie board. You can also send your upgraded cranberry sauce back to the dinner table as a jammy glaze on roasted chicken or ham.