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3 Great Recipes for Using Leftover Cranberry Sauce: Cranberry Orange Bread, Cranberry Whip, and Cranberry Granola Bars


How to Use up Your Leftover Cranberry Sauce

One of the strict rules of frugal living and frugal cooking is to use up your leftovers, and I am always looking for creative ways to do so with my Thanksgiving meal or Christmas meal. In our home, we rarely use the entire can of Cranberry Sauce for our holiday dinner, be it Thanksgiving, Christmas, or Easter. I am always on the lookout for frugal family recipes, and have developed this recipe over the past twenty years by substituting ingredients from an old banana bread recipe my grandmother gave me. Happy Baking!

Cranberry Sauce Loaf

Preheat your oven to 350 degrees. You will need one non-stick loaf pan.


1 cup all purpose flour

1 cup graham cracker crumbs (I usually have these left over from my Pumpkin Cheesecake Crust. If you have slightly less than 1 cup, add a little whole wheat or all purpose flour to get the cup).

1/2 cup packed brown sugar

2 tsp baking powder

1/2 tsp salt

1 cup cranberry sauce

1/2 cup raisins

1/2 cup chopped walnuts or pecan

1 egg, beaten

3/4 cup orange juice

1/2 cup canola oil.


With a fork, mix the first five ingredients together in a large mixing bowl. Stir in raisins and nuts. Gently fold in cranberry sauce. Add egg, orange juice and oil. Stir just until mixed. Scrape into loaf pan and bake for at least 1 hour. Let stand for 10 minutes. This loaf is moist and yummy. Some years I have shredded orange rind into it, but the kids didn't like it.


Cranberry Granola Bars

I believe this recipe originally came from a tear away at Bulk Barn. Bulk Barn is a great place for frugalistas and penny pinchers. Like most bulk buy stores, there are often tear-away note-pad type recipes near the bins that carry the required ingredients. This is one of the first recipes I made using dried cranberries and we love the bars! Good for lunches, snacks, and potlucks.

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Granola Bars with Dried Cranberries

3 cups of rolled oats (use either large flake or quick oats - NOT the 1 minute instant kind or the bars get mushy)

1 350 mL can of sweetened condensed milk

2 tablespoons of melted butter

1 cup of flaked coconut

1 cup of chopped or flaked almonds

1 cup of pure dark chocolate mini chips

1/2 to 3/4 cup of dried cranberries

1/2 cup of liquid honey

Grease a 9 inch by 13 inch baking pan and preheat your oven to 350 degrees. Mix everything together in a mixing bowl. Press flat into the pan, and bake for 20 to 25 minutes - the longer you leave it, the crunchier it will be. Cool for 5 to 10 minutes, then cut into squares or bars. Yummy!


Cranberry-Prune Whip: My Great-Grandmother's Recipe

This recipe for Cranberry Prune Whip should really be called an old family mystery. It is from my great-grandmother's handwritten recipe notebook, which has been passed down to me from my grandmother (sorry mom, it missed you!) As my mother and her family are from Goa in India, we aren't sure where Great-Gran got this recipe, or how it became part of our family tradition. Cranberries didn't grow in India in the early 1900s, so were imported from North America at a great expense. Whatever the origins, we all agree that Cranberry Prune Whip is a nice alternative to traditional pumpkin pie at Thanksgiving or Christmas, especially in hot weather climates.

Cranberry Prune Whip

1 cup puree from cooked unsweetened cranberries

1 cup puree from cooked unsweetened prunes

1 cup granulated sugar

3 eggs

1/8 of a teaspoon of salt

Heat cranberry and prune puree with sugar to the boiling point. Cool. Beat eggs until very thick and light. Add salt to eggs and combine with puree. Mix thoroughly. Pour into 6 custard dishes and freeze until set.

Cranberry Trivia

  • Cranberries are one of only three fruit which are native to North America, the other two being the blueberry and the concord grape.
  • Cranberries can bounce! This is due to air pockets within the berries.
  • These same air pockets allow the cranberries to float.  The bouncing and floating properties of the berries are maximized in modern day harvesting of commercially grown berries.
  • The highest demand for cranberries in the past few years has been for the dried versions, which are considered FFP - fruit flavoured pieces.
  • Cranberry juice is commonly used as an all natural alternative to preventing urinary tract infections.

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Sarita Harbour (author) from Yellowknife, Canada on December 16, 2010:

LOL...thanks Steph...but it is really more of a "whip" than a soup as it is eaten chilled....kind of like a liquidy ice-cream...mostly frozen. Good for Christmas dessert in hot climates!

Stephanie Marshall from Bend, Oregon on December 16, 2010:

I love the recipe for cranberry loaf! Sounds especially yummy. I don't know if I'd make the cranberry prune soup, although it does look tasty. Happy leftovers! :)

carrie450 from Winnipeg, Canada on December 09, 2010:

Congratulations on your nomination Avamum, best of luck to you. I like these recipe's for leftover cranberry sauce, thanks

Tammy L from Jacksonville, Texas on December 08, 2010:

Voted UP and useful! Great ideas for leftover cranberry sauce which not many people eat during the holiday meal. These recipes are probably healthier too. Congratulations on you Hugnuggets win!

Sarita Harbour (author) from Yellowknife, Canada on December 08, 2010:

Thank you, Jason and elayne001! So glad you stopped by...

Elayne from Rocky Mountains on December 07, 2010:

Those cranberry granola bars look delish. I'll have to give it a try. Congrats on the nomination and good luck to you.

JASON NICHOLS on December 07, 2010:

Best of luck my friend. My hub is also nominated "My Exotic Soup Recipies". Let's hope for the best.

Sarita Harbour (author) from Yellowknife, Canada on December 07, 2010:

Thanks Pamela99! I love cranberries as well - the flavour lends itself well to breads and muffins. Hope you have a chance to try the recipes!

Pamela Oglesby from Sunny Florida on December 06, 2010:

I love cranberries and your recipes look wonderful. Congrats on your nomination.

Sarita Harbour (author) from Yellowknife, Canada on December 04, 2010:

Thanks, ripplemaker, Denise and susansisk! I am so glad you and yours enjoy the recipes as much as we do.

Susan Sisk from Georgia, USA on December 04, 2010:

Thanks for the recipes. I don't like to waste food either.

Denise Handlon from North Carolina on December 03, 2010:

Wonderful ways to use the leftover cr. sauce. Thanks! Voted it useful congrats on your hubnugget nomination. I bookmarked this to come back to it.

Michelle Simtoco from Cebu, Philippines on December 03, 2010:

Avamum, this cranberry hub is looking super yummy....congratulations on your Hubnuggets nomination. Check your email to read all the juicy details. Have fun as you join the Hubnuggets forum and share what it means to you be nominated on the Hubnuggets! The forum link: And then be sure to follow the trail to Zsuzsy Bee's hub and vote! Have fun!

Susan Hazelton from Northern New York on November 28, 2010:

Great recipes. I love the way you put your hub together. I will be trying the recipes. Rated up, useful and bookmarked.

Sarita Harbour (author) from Yellowknife, Canada on November 03, 2010:

Hi there. I haven't tried it with regular oats - but by all means go for it. Let me know how it turns out!

France Travel Inf on November 03, 2010:

This sounds wonderful. However, as my hubby is a cranberry sauce lover, I rarely have any left over. I think I may just use a whole can and make and extra loaf this sounds so good! Thanks for posting. I wonder if you could use regular oats in place of the graham crackers?

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