Sometimes, after Thanksgiving, there are some leftovers that just keep going uneaten. Sure the turkey is the first to go, or the meat and bones are frozen for a soup later in the year. And the stuffing is not forgotten as lunches are made with the rest of the green beans and gravy works as a sauce for just about anything. But those fringe items, that seem to just stay in the fridge because they don’t go bad, never quite bother anyone and no one knows what to do with and they just sit there quietly taking up space. That is the role of the cranberry sauce.
Fortunately for the Table Catering, cranberry sauce is a great condiment to have around. Consider festive appetizers. A winter holiday bite that uses cranberry sauce and brie makes a colorful display to enhance the small bites served at a gathering. A base made with flaky pie crust starts the foundation where spoonfuls of unctuous creamy brie is placed cratered so a pocket of cranberry sauce will fill in the deposit. Topped then with a toasted pecan and a sprig of rosemary, this tasty bite melds together wonderful flavors and textures to keep guests happy.
