Washingtonian tagged us here in their recent article about using Thanksgiving leftovers.  I gave a bunch of ideas, and this was the one they asked me for additional information about.  They tagged about a dozen local food bloggers.

-JAY

“Tired of Pumpkin Pie Yet?

• Jason, DCFud.com

Cranberry Parfait

“I like to use my homemade cranberry sauce as a topping on vanilla or chocolate ice cream. If you want to bring it to the next level, make a parfait out of it with yogurt and granola or crushed cookies. Gingersnaps, lemon cookies, oatmeal cookies, or even cubed pound cake will work. Layer the vanilla yogurt, cranberry sauce, and your granola or crushed cookies. Make two layers of each ingredient. Serve the parfaits in something glass, like a large wine goblet, so you can see the layers.””

In my communications with them, I had actually included this cranberry sauce recipe as well:

* Boil 1 cup of water with 1 cup sugar, and stir until sugar is dissolved.

* Reduce heat to medium.

* Add one bag of cranberries (12 ounces) and cook it for about ten minutes, until the berries pop.

* You can then add 1/2 to 3/4 of a teaspoon of freshly grated orange or lemon zest.

A variation that I enjoy is to add two chopped pears to the hot dissolved water/sugar for 3 minutes and then add the berries until they pop.