I’m one of those people that likes to eat my Thanksgiving leftovers as is – I literally like to eat Thanksgiving food for like 2 days in a row. I can’t help it, it’s not every day I get to eat a array of things like stuffing, mashed potatoes, turkey, sweet potatoes, and cranberry sauce. I am more than happy to load my plate up with a Tour de Thanksgiving dishes and chow down. It’s one of the few occasions that I’ll actually eat the same meal 2 days in a row.
One thing I hate though, it that there aren’t always even amounts of all the leftovers. I always end up with a little extra of something, so it’s fun to come up with new ways to transform it into a new exciting dish (or in this case, drink!).
Last week I talked about how much a love my homemade cranberry sauce and I never have the heart to let that go to waste – so Ari and I teamed up to bring you a Thanksgiving Leftovers episode of Drink & Dish. In our video Ari whips up some cranberry goat cheese dip and I make this festive Poinsettia Blossom Cocktail using up some of the last of that cranberry sauce.
I used my homemade cranberry sauce, but use what you have left in your fridge. Also, I found that the drink comes out looking a lot prettier if you strain it a couple times or use a cheese cloth. I like to remove some of the big berries too, before I stir it all together.
- 3 Tbsp Cranberry sauce, large berries removed
- 2 Tbsp Orange juice
- 1½ oz triple sec or Grand Marnier
- Whole fresh cranberries, to garnish (optional)
- In a small bowl combine cranberry sauce, orange juice and triple sec. Whisk together until well combined. Strain mixture through a fine mesh strainer or a layer of cheesecloth to remove large particles.
- Pour cranberry mixture into champagne flutes and top with champagne. If desired, garnish with fresh cranberries.