The cranberries were buy one get one free at the grocery store this week, so I naturally doubled my recipe for the pre-Thanksgiving celebration at my cousin’s house today. Without doubt there will be leftovers, and there’s only so much cranberry sauce I can pile onto my leftover Thanksgiving plate, only so much I can spoon onto goat cheese toasts, only so much I can use to sauce my next pork roast. So what to do with the rest of it? How about breakfast!
As you contemplate your breakfast options on Black Friday morning, you probably don’t need the cinnamon buns, French toast, or oversized muffins you thought about making. After a day of joyful overindulgence, a nice bowl of Greek yogurt with some granola and fruit would be the ideal breakfast to get you back on track.
Rather than spend lots of money on out-of-season berries to flavor your breakfast parfait, just reach in the fridge and pull out yesterday’s leftover cranberry sauce. That’ll work.
Today will likely be another day of indulgence, but at least you got the morning started off right! (If you need a recipe for granola, this one’s perfect.)
Happy Thanksgiving, everyone! We’ll see you back here over the weekend. We’ve got a couple of fun giveaways coming up on Friday and Monday!
- 1 bag (12 ounces) fresh or frozen cranberries, rinsed and picked over, stems and bruised berries discarded
- 1 cup sugar
- Juice and zest from a large orange plus enough water to equal ½ cup
- ¼ teaspoon ground cloves
- ⅔ cup Greek yogurt
- ½ cup granola
- Bring cranberries, sugar, orange juice, and cloves to a full simmer in a medium saucepan; simmer for 1 minute. Cover, turn off heat and let stand for 10 minutes. Stir in orange zest, cool to room temperature, and then refrigerate (Can be refrigerated in a covered container up to 2 weeks.
- When ready to serve, divide yogurt evenly among two bowls. Spoon ¼ cup of the cranberry sauce, including a little of the syrup, over each portion of yogurt. Sprinkle with granola and serve.
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