Do you always have left over cranberry relish like I do? Don’t waste it! Repurpose it into these delicious Cranberry Bellinis!
Picture this. A refrigerator full of left over turkey, mashed potatoes, stuffing, green bean casserole and the cranberry relish that seems to multiply and not disappear like all the other left overs. You always feel obliged to purchase or make a cranberry relish, but honestly, who really eats that stuff anyway?
Yes. I see the two of you over there. Do you like the canned stuff or do you honestly make something from scratch?
Cranberries get such a bad rap. They’re always so tart. Their juice is just bitter. They’re hard little fruit in a bag that we all buy but never know what to do with. OR they’re the can of jellied or whole jellied cranberries that we purchase and then leave in the pantry, completely forgotten. Which is sad. Cranberries, when cooked properly with delicious fruits and spices, can taste wonderful!
But there it sits. Almost untouched in your refrigerator container on the shelf next to the turkey leg that rarely gets touched in our house and the carcass awaiting a slow simmer for delicious turkey stock. What’s a kitchen hoor to do? You know I can’t throw food out, right? I have to save it to death or find SOMETHING to do with it.
So, that’s just what I did. Found something to do with it. Add cranberries to alcohol and voila! A delicious pairing and fabulous drink to serve after all that Black Friday shopping!! Or, you can show your guests how delicious these luscious little berries can be and serve this drink as they’re waiting for the finishing touches on the turkey. OR this would be perfect for a holiday brunch! These bellinis, some brie and crackers, a nice quiche and you’re all set for opening pressies!
Sometimes, my recipes have a story. This recipe, has a story. You see, my mother read this recipe in a magazine for Cranberry Margaritas. I’m not sure which one. It was the 90’s and I’ve slept many times since then. If memory serves, they were craw cranberries that were blended with tequila, triple sec, and lime juice. But I always thought they were a bit crunchy and honestly could be so much more than they were. But, she followed the recipe and I really liked the idea of the cranberry margarita.
So, last year we had some left over cranberries. Actually, we had almost a whole can of left over cranberries and I thought about Mom and that batch of cranberry margaritas. It inspired me to do something productive with the cranberries and the champagne that has traveled with us for at least three years. Yes. I’m ashamed to say I had a bottle of champagne in the fridge for well over three years. Don’t judge.
I decided to combine two things I couldn’t seem to discard and came up with this delicious idea of a drink. Those that follow in Instagram might have seen it, but I never really worked out a recipes…that is until #SundaySupper had Thanksgiving Leftovers as a theme.
I knew exactly what I was going to make and how I was going to make. I wanted to use the item that usually doesn’t get eaten at most dinners; at least our dinners. I wanted to make something that everyone would love and I wanted to make something that would make those leftovers worthwhile!
No matter how you serve your cranberries, fresh or canned, make sure you save every last little berry because you will not want to waste any of the after you make these Cranberries Bellinis.
Do you always have left over cranberry relish like I do? Don't waste it! Repurpose it into these delicious Cranberry Bellinis!
- 2 cups cranberry relish, jellied cranberry sauce, or whole jellied cranberries
- 1 cup orange juice
- 750 ml chilled sparkling wine, proseco, moscato, or champagne
- 6 to 8 strips thinly sliced orange peel
- Heat the cranberries in a small saucepan over medium heat until they begin to bubble. Add the orange juice and simmer until the mixture liquefies.
- Remove from heat and allow to cool to room temperature.
- Pour the cranberry mixture into the bowl of a food processor or blender and process until smooth. Strain with a fine mesh strainer.
- Rub each of 4 to 6 glasses with orange. Reserve the peel for garnish. Then pour 2 tablespoons of the strained cranberry mixture into the bottom of a champagne flute.
- Carefully pour a small amount of sparkling wine and stir with a spoon, then fill the glass being careful not to allow it to bubble over. Let set a minute or two then continue to fill the glass 3/4 full. Garnish with the reserved orange peel and serve.
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- Creamy Sweet Potato Soup by Take A Bite Out of Boca
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- Leftover Pie by Jane’s Adventures in Dinner
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- Peruvian Cilantro and Turkey Soup by The Little Ferraro Kitchen
- Stuffing Hash by The Girl in the Little Red Kitchen
- Thanksgiving Leftover Waffles by Foxes Love Lemons
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- Turkey & Caramelized Onion Risotto by kimchi MOM
- Turkey and Stuffing Crepes by Peaceful Cooking
- Turkey Croquettes by Cindy’s Recipes and Writings
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Condiments & Sauces:
- Cranberry Vinaigrette by Nosh My Way
- DIY Yellow Mustard by The Texan New Yorker
- Leftover White Wine Syrup by Food Lust People Love
- Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
- Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
- Gluten Free Lemon Drizzle Cake by Hezzi-D’s Books and Cooks
- Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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