Leftover Cranberries

What to do with leftover Thanksgiving Cranberry Sauce?
For a tart twist, I swirl and top basic healthy oatmeal muffins with my Thanksgiving Cranberry Relish with Orange Segments.



Oatmeal Cranberry Muffins

Ingredients

- 1/2 banana, mashed
- 1/3 cup plus 1 tablespoon agave
- 1/3 cup canola oil
- pinch of salt
- 1 3/4 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup oats
- 1/3 cup soymilk
- 1 cup cranberry relish (half for garnish on top)

Preheat the oven to 375 degrees F. Line 12 muffin tins with paper liners. Mash the bananas in a large bowl Add the canola oil, agave and vanilla and mix together well. Add the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon and salt) and gently mix together. Add the soymilk and banana and gently stir until combined. Gently fold 1/2 cup of the cranberry relish into the batter. Save the other half of the relish to top each muffin. Distribute the batter equally into the 12 muffin tins and top each muffin with a teaspoon of the remaining cranberry relish.
Bake for 17-20 minutes, or until the muffins are cooked all the way through. Let the muffins cool 1 minute in the pan, then transfer to a wire rack. Serve warm or keep in an airtight container for up to 3 days.



Cranberry Relish with Orange Segments
This cranberry sauce is tangy and refreshing. Instead of sugar, I use orange juice and agave to sweeten the cranberries. If these cranberries are too sour for your taste you can add a bit more agave.

Ingredients

- 3 oranges
- 16 ounces fresh cranberries
- 1/3 cup agave
- 2 cinnamon sticks
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 oranges, skins removed

Zest one of the oranges and measure out 1 teaspoon of zest. Peel the oranges and use a sharp paring knife to cut out the orange segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Pour the remaining juice into a 1 cup measuring cup and fill the rest with water (so that you have 1 cup total of liquid).
Combine the cranberries, agave, orange juice/water, orange zest, cinnamon sticks and salt in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and let the cranberries simmer for 15 minutes, or until soft, but not mushy. Remove the cinnamon sticks and stir in the orange segments. Transfer the sauce to a separate container, and refrigerate. Remove the cranberry sauce from the refrigerator 1 hour prior to serving. This sauce will keep wrapped and refrigerated for up to 5 days.