My husband makes the most fantastic cranberry relish I’ve ever had!  It’s so easy and delicious; all he does is puts whole, fresh cranberries in the food processor with a cut up orange, peeling and all, with just a dash of sugar.  It’s so yummy!  But, he makes gallons of it at a time.  Okay, that’s a little bit of an exageration.  We still end up with a pretty big container leftover after every Holiday meal.  His cranberry relish is delicious, but I can’t eat that much.  I also don’t want to throw it away.  Help!

I did see a delightful recipe recently for a, believe it or not, grilled sandwich made with cranberry sauce or relish.  You take pumpernickle bread, butter one side of each piece of bread, then you layer some sliced turkey (presumably leftover as well) with some cheese (whatever you have, they recommend Brie, but I never have that in the house, so maybe Monterray Jack or Swiss) and, finally, a little cranberry sauce or relish.  Put your bread together and grill your sandwich in a skillet until toasted on both sides and cheese melts a bit.

I haven’t tried this sandwich yet, but the next Holiday meal we have, I’m sure I’ll have an opportunity to give it a whirl.  It will be interesting.

Have you ever used leftover cranberry relish or sauce in any sort of dish and had good results?  Let me know… Christmas dinner is coming soon and we’ll have plenty of leftovers to experiment with.