A belated Happy Thanksgiving, everyone! I hope you had a wonderful holiday gathering with friends and family and ate all of the cranberry sauce so there’s none left over to shift around in the fridge for the next few days. If there is, I have some remedies. I make the same cranberry sauce recipe every year, and it’s just a variation on the one on the good old bag of Ocean Spray cranberries with sugar, water and orange zest, but I add a touch of port or red wine. No one I ever cook Thanksgiving dinner for ever eats it, or if they do, it’s just a smidge, a token portion of cranberry sauce just to be able to say they partook of at least a bit of all the bounty on the table. And it was good.

Of course, that means I have so much cranberry sauce leftover. Sure, it’s great in the later-in-the-evening or next day leftover Thanksgiving sandwich, adding a tangy relish hint to the turkey, stuffing and gravy, but I’ve used my leftover cranberry sauce in quite a few other morning-after or even week-after dishes.

Baked Brie and Cranberry Sauce

You’ll likely be entertaining guests to going to parties for the next month and this appetizer is easy and delicious. I use walnuts, but try pistachios, too.

2 c. fresh cranberries

1/2 c. granulated sugar

1/2 c. water

zest of one orange, divided

(or use 2 cups of your leftover cranberry sauce)

1 wheel brie

1/2 cup shelled walnuts, pistachios, or pecans

Crackers for serving

Preheat oven to 375 degrees F. If making cranberry sauce from scratch, add cranberries, sugar, water and half of the orange zest to a medium saucepan, and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Line a baking sheet with parchment paper or aluminum foil, and place the brie in the center of the sheet. Bake for 10 minutes, or until the cheese is melted and just begins to ooze out the side. Transfer baked brie to a serving tray. Then top with the cranberry sauce, and sprinkle with nuts and remaining orange zest.

Serve with crackers.

Cranberry glazed wings with tzatziki sauce

These sweet and spicy wings have a nice chili edge to them. Use your favorite cooling sauce for dipping (blue cheese, ranch), but I like a tzatziki with mint, dill and cucumber.

For the cranberry/chili glaze:

2 c. leftover cranberry sauce (or your favorite recipe from scratch)

2 jalapenos, seeds removed, finely diced

2 cloves garlic, minced

Salt, to taste

4 T butter

For the wings

Canola oil, for deep-frying

3 lb. whole chicken wings

3 c. all-purpose flour

1 T. salt

1 t. smoked paprika

1 T. garlic powder

2 T. chives, chopped

Directions

For the cranberry sweet chili sauce:

In a medium saucepan combine all the ingredients except the butter and cook over medium-high heat until the mixture begins to boil. Reduce to a simmer and cook a few minutes more. Add the butter and stir until melted, then remove from heat and reserve.

For the wings:

Preheat the oil in a heavy bottomed pot to 350 degrees F. Bring a large pot of water to a boil.

Add the chicken wings to boiling water and cook 8-10 minutes. Remove wings to a paper towel lined sheet tray to dry completely.

Combine the flour, salt, smoked paprika and garlic powder in a large bowl. Coat chicken wings in flour mixture and add to the oil, in batches. Fry until golden brown and cooked through, 4-5 minutes. Toss the chicken wings in the cranberry sauce. Garnish with chives.

For the sauce:

1/2 cucumber, peeled

16 oz plain Greek yogurt

2 cloves garlic, pressed

1/4 c. chopped dill

1/4 c. chopped mint

1 1/2 T. freshly squeezed lemon juice

1/2 tsp. salt, or to taste

1/8 tsp. black pepper

Peel, finely dice and strain the cucumber of its juices by pressing or squeezing with your hand or through a cheesecloth. Mix the cucumber with the plain greek yogurt, lemon juice, garlic cloves herbs, salt and pepper. Mix everything together and refrigerate for about 1 hour before serving to let the flavors meld.

— Rachel Forrest is a former restaurant owner who lives in Exeter (and Austin, TX). Her column appears Thursdays in Go&Do. Her restaurant review column, Dining Out, appears Thursdays in EDGE magazine. She can be reached by e-mail at rforrest@gatehousemedia.com.