Thanksgiving leftovers don’t have to suck. I mean they can, and after 3 days of the same exact thing, they usually do. But they can be reimagined in non-sucking ways. Take cranberry sauce, for instance.
Leftover cranberry sauce is something that I firmly believe can never be a bad thing. Cranberries themselves are good with chocolate, turkey, tequila, and even cheese. And cranberry sauce can be slathered on and in anything. Like hamburgers.
We’re “blessed” with the kind of weather that allows us to grill nearly year-round in southeast Texas. There are still plenty of times that I’d like to trade 10-day forecasts with a further-up-north friend – it really is a little depressing to need the AC on Thanksgiving. But being able to grill fajitas and enjoy a pitcher of Pomegranate Margaritas under a gorgeous, fiery Texas sunset is a trade-off that’s gets easier and easier to accept, the farther away we get from the oppressive heat of August. And September…
And let’s be real here. All but 3 days of October, too.
But the weather has changed enough to allow a person to believe that the holidays are fast approaching and I can now get my annual overdose of cranberries and grapefruit and Christmas Vacation.
Fancy Burger Night last week was the perfect way to help use up some of the leftover cranberry-apricot chutney. And the little bit of brie that I somehow managed not to eat all by myself.
The tangy, barely sweet cranberry sauce is the perfect balance to the rich, buttery brie. We used ground beef for the burgers but ground turkey would be just as good, if not better!