Cranberry Sauce has become a favorite addition to my Thanksgiving and Christmas dinner plate. Cranberry Sauce, I’m learning, can be prepared several different ways, however it usually always results in a sweet and slightly tart jelly that you basically plop in the middle of your tower of food.
Oh yes, I am always that person in my family that gets comments like ‘whoa’ or ‘I’m impressed’ when they see my plate. Like I said, a tower.
Cranberry sauce is the perfect complement to all the salty and savory meats and carbohydrates that are so popular at holiday time. Salt and sugar just belong together. I mean, think about it- peanut butter and jelly sandwiches or chocolate covered salted nuts. Classics.
Yes, I love my salty sweet combinations.
However, when I had a bunch of leftover cranberry sauce and no salty gravy, turkey or stuffing to mix it into, I needed to find some other use for it. Just that same day, the hubs decided he wanted to start taking more packed lunches with him to work to save money. Since I am always on board to save us a few dollars, I had a new job- packed lunch duty.
Turkey sandwiches are always my go-to lunch for Aaron. They’re easy, inexpensive and he loves them. They’re also a great way to use up lettuce and tomatoes that would otherwise see their end at the bottom of a trash bin.
This week, however, my awesome and hard-working husband would get a special treat for lunch. Instead of the usual turkey-mayo-mustard sandwich he so happily eats without complaint, he would get a jazzed up cranberry mayo turkey sandwich.
It’s the little things…
The cranberry mayo is the perfect compliment to the creamy provolone and salty turkey. Oh yes, I had one for lunch, too. And maybe even the day after that, too.
Homemade Cranberry Sauce
- 1 bag, 12 oz. cranberries, washed
- 1 cup cranberry juice, or orange juice
- 1 cup granulated sugar
- 3 Tbsp. fresh lemon juice, or orange juice
- Combine cranberries, cranberry juice, sugar and lemon juice in a medium saucepan over high heat. Boil on high until it reaches a high roiling boil, at which point reduce heat to medium-low. Continue to cook on lower heat until juice becomes thick and reaches desired consistency. Turn off heat and serve hot or cold.
- In a small bowl, mix together mayonnaise and cranberry sauce until fully combined. Add more cranberry sauce, if desired.
Cranberry Mayo Turkey Sandwiches
- 2 slices multigrain bread, or bread of choice
- 2 Tbsp. cranberry mayo
- 1 slice provolone cheese, or swiss
- 4 oz. thinly sliced smoked turkey, or leftover turkey from the Holidays!
- 1 cup mixed spring lettuce, rinsed
- 1 tomato, large slices
- Sliced cucumber
- Spread 1 Tbsp of homemade cranberry mayo on to each slice of bread. Pile on your sliced turkey onto one slice of bread followed by the cheese, tomato, lettuce and cucumber. Place the second slice of bread on top of the sandwich, mayo side down.