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I hate wasting food even more than I hate doing dishes—which is saying a lot. Part of it is my guilt that perfectly good food shouldn't end up in the trash, and part of it is just plain stubbornness.

So when I end up with half a jar of this or a random can of that, I've gotten creative about finding ways to use things up. This habit has led to some surprisingly good discoveries, but none have been more versatile than the dregs of a can of cranberry sauce.

Most people think of cranberry sauce as a Thanksgiving or Christmas side dish—and it's a good one. But its unique sweet-tart flavor also makes it an effortless shortcut for adding complex layers to mains, dressings, sauces, drinks, and desserts.

Just a spoonful can add seasonal flavor to a meal in under two minutes, transforming everyday dishes into something a little more special.

Why I Love Having Cranberry Sauce on Hand

This "holiday condiment" actually solves one of my biggest weeknight problems: how to make simple food taste like I tried harder than I did. 

This sweet-tart flavor profile is really valuable in cooking and typically requires multiple ingredients to get the right balance. I like that cranberry sauce delivers it in one ready-made spoonful. 

And because the flavor is so concentrated, I only need a bit to zhuzh up a dish. It's an easy go-to for adding depth to pan sauces, glazes, dressings, and a lot more.

Tips for Using Cranberry Sauce in Your Everyday Cooking

I like to think of cranberry sauce as a flavor booster rather than a standalone sauce. For example, after searing chicken, pork chops, or even meatballs, I can deglaze the pan with wine or broth and stir in a spoonful or two of cranberry sauce, along with a bit of butter. Within a couple of minutes, I have a pretty, glossy sauce that smells and tastes delicious.

Similarly, I'll often toss roasted veggies, especially Brussels sprouts, with a bit of olive oil, a spoonful of cranberry sauce, maybe a little honey, and a generous sprinkling of salt and pepper to create an easy glaze.

For drinks and desserts, it's the easiest way to add color and flavor without any extra prep. I love shaking it into cocktails. It works well shaken with gin, lime juice, a dash of bitters, and lots of ice.

As a dessert, it can be spooned over vanilla ice cream or Greek yogurt, spread onto bars, or swirled into muffin batter before baking. If you're working with whole-berry cranberry sauce and want a smoother texture for cocktails or glazes, just muddle and/or strain it, or crush it in the pan with a fork.

With the holiday season just ahead, it's one of those things that can be a big time-saver for impromptu entertaining. I like to whisk it into a seasonal vinaigrette, spread it onto a cheese board alongside brie and crackers, or shake it into cocktails for an effortless seasonal drink.

It's affordable, keeps well, and will last me weeks if I store it in an air-tight container. Now I keep a can in my pantry at all times.