Cranberries and the use thereof

The best use of leftover cranberry sauce is to make muffins out of it. I’m going to post here the recipe I use for cranberry sauce and my recipe for cranberry muffins.

Candied Satsumas with Cranberries

10 or so satsumas (can use mandarian oranges, tangerines, etc)
3 cups sugar
3 cups water
3 T Triple Sec
1 12-oz package fresh cranberries

Using a paring knife, slice tops and bottoms from satsumas. Cut off peel and white pith. If the pith is tough, consider segmenting the satsuma.

Bring sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Add the Triple Sec and satsumas. Remove from heat, cover and let stand overnight at room temperature.

Transfer satsumas to broiler pan. Broil oranges for 3 to 4 minutes or until brown spots of carmelization begin to form.

Bring reserved sauce to a boil. Put cranberries into saucepan. Reduce heat and simmer until berries all burst, about 10 minutes. Continue to simmer until the sauce cooks down a little.

Put oranges in a bowl and pour cranberries and sauce over. Can be served warm or at room temperature.

Cranberry Sauce Muffins

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups cranberry sauce (recipe above)
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.

In a mixer, cream the butter until smooth. Add sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. Add the cranberry sauce to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk.

In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon.

Use a ladle to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

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