I’m not sure if I’m the only person who still eats cranberry sauce with their Christmas meal but year after year I was left with lots of it. I refused to stop making it because for me it wouldn’t be a holiday meal without it. My dilemma was what to do with all the leftover sauce. One idea was to pair it with cheese for a sandwich which is pretty good but last year I came up with this dessert recipe. Best thing is people who won’t touch cranberry sauce like this one…or maybe they don’t recognize it in its new form.
I paired the sauce with canned mandarin oranges that are always on sale, a homemade custard, some whipped cream, and leftover cake which turned into a stunning dessert that I liked so much it found its way into my cookbook.
½ cup cranberry sauce
¼ cup orange juice
1 8 ounce can of mandarin oranges, drained
About 2 cups of broken pieces of angel food cake or similar type cake
1 ¾ cups milk
1/3 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon vanilla
In a large glass bowl, place cake on the bottom and up the sides.
Pour the orange juice over the cake and let it stand for ten minutes.
Add the cranberry sauce and pour on top of the mandarin oranges.
Set aside while you make the custard…
In a small bowl mix together the cornstarch, sugar and salt.
In another bowl beat the egg.
Over medium high heat and add the cornstarch mixture to a medium sized saucepan, add the milk and bring to a boil, stirring frequently.
Remove from the heat and add about a ¼ cup of the mixture to the beaten egg and stir. Add this back to the pan, return to the heat and cook until thickened, and then add the vanilla.
Let the mixture cool slightly and then pour on top of the mandarin oranges. Let cool completely and then top with whipped cream and serve.
Excerpted from Adventures in Budget Smart Eating (2014)
This will be my last post for 2014. I’ll start posting again on Monday January 5th.
Thank you for reading and following Budget Smart Girl.
Hope you have a wonderful holiday season and the happiest of New Years.