While plenty of the cranberry sauce i made was eaten at dinner and taken home for spooning on reheated turkey, i still went home with 1/3 of a 4 quart container. this is probably due tro the fact that i tend to over cook.
my husband will attest to this, as when i make soup, chili, a roast, or any other delishousness, he knows that it will be appearing in his lunches and dinner for the next week. well, tough cookies, honey bunny, i would rather have to much then the dreaded 'to little'. who knows when you are having company for dinner anymore?
plus, i love leftover recipes, there is something so rewarding about being able to transform leftovers into a beautiful new meal. it also never hurts to have a couple quart size bags of turkey and sausage gumbo, or venison chili hanging out in the freezer for a busy day.
4 Cup Leftover Cranberry Sauce
2 Packages Premade, Refridgerated Pie Crusts
For 4 Crust Total
(I will master crust in the near furture)
1 Tablespoon Instant Tapioca
2 Tablespoons Cornstarch
Preheat the oven to 375 degrees. stretch bottom crusts out over grease pie pans. mix remaining ingrediants together in a bowl and divde between the two pie pans. at this point i like to lay flat and slice my crusts to form a lattice design, but you may also lay the crusts on the pie whole and cut slits to vent the hot air. i then spray my pie with a non stick spray, sprinkle with cinnamon and sugar and bake for 45 minutes. let cool before serving if you prefer perfectly triangular slices, but this pie is also delish strait out of the over, crumbly and topped with vanilla ice cream