Don’t waste your Thanksgiving leftovers. Use up your cranberry sauce to make a tasty, festive dipping sauce or marinade. This Cranberry Honey Mustard Sauce recipe helps you prevent eating tired leftovers or wasting your food. Gluten free, dairy free, vegetarian recipe
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What’s Thanksgiving without leftovers?!
I mean, personally, I think I might actually prefer leftovers from the meal over the actual meal.
Cranberry sauce is one of those items on the table that is always leftover. I’ve never had a Thanksgiving meal where all of the cranberry sauce was eaten.
So in an effort to reduce waste, I created a few leftover cranberry sauce uses this past week.
My niece and I made Cranberry Margaritas and Mocktails, and today I made a dipping sauce that doubles as a marinade for meats like chicken or pork.
I had my niece help me make the sauce, and it literally took less than 5 minutes to make. So it’s great to throw together when you want to use up the last bit of leftovers but you’re beyond tired of cooking.
This sauce is made for pretzels because the salty-sweet-tangy combo is perfect.
But I also added a little olive oil and marinated chicken breast in it the next day. Silly me forgot to take photos.
However you decide to use it, this sauce is a flavor-packed way to use up your leftover cranberry sauce because wasting food is not showing how grateful you are for what you’ve been given.
Cranberry Honey Mustard Sauce
- 1/2 cup cranberry sauce
- 2 tablespoons mustard
- 2 tablespoons honey
- 1/8 teaspoon salt
- Add all of the ingredients to a mini food processor or blender, and blend until smooth.
What to use in this recipe:
Doesn’t this recipe look good?! You should probably pin it for later: