Continuing our theme of re-using leftover cranberry sauce after Thanksgiving from last week, today we bring you the simplest day after Thanksgiving day lunch - the PB and cranberry! A lot of recipes that use Thanksgiving day leftovers, like this breakfast hash and this turkey and mushroom risotto, require you to go back into the kitchen and turn on the stove, which is the last thing I feel like doing after hosting such a big meal. I'm usually tired, extremely lazy and maybe just a little bit too hungover to make such intricate dishes the next day. I also generally don't feel like eating a huge lunch following such an indulgent dinner. Enter a new twist on an old classic.
Swapping in cranberry sauce for jelly is the perfect way to use leftovers without having to put on an apron again or just reheat the same meal you had the night before. It's easy, fast and filling. You could even pack it as a lunch to eat while taking a break from elbowing your way through a mall, if you're into that sort of thing. It's the perfect leftover meal suitable for kids to grandparents. The tart and sweet taste of cranberries is nice change up from the regular ol' PB and J we are used to. Plus, isn't it so pretty? The vibrant red color against the peanut butter just looks more classy and festive than the classic jam variety.
I like to eat mine, open-faced, but you could smush them together if you wanted. You could even shmear some leftover cranberry sauce on a bagel with cream cheese for an easy breakfast as well.
What's your go-to meal using Thanksgiving leftovers?
(Let it be known, if anyone wanted to make one those more complicated leftovers dishes for me while I nap, I'm down.)
(all photos via jamie grill photography)