Got leftover cranberry sauce? Don’t throw it out, re-purpose it. I never throw out our Thanksgiving fresh cranberry sauce. It freezes so nicely and beholds many different uses in many different recipes. Try this gooey topping on pancakes, waffles and french toast.
- 2 Tb unsalted butter
- 3/4 to 1 cup chopped pecans
- 2 Tb light brown sugar, packed
- 1/4 to 1/2 cup of leftover fresh cranberry sauce, room temperature
- 1 Tb honey
In a small non-stick skillet over medium heat melt the butter, add the pecans and cook them until they become very fragrant. Sprinkle the light brown sugar over the nuts, while stirring cook for about 1 minute. Stir in the cranberry sauce and honey. Reduce to heat to low , stirring frequently, cook until it starts to thicken. Remove from heat and it will continue to thicken off heat. Serve warm.