Rene Lynch of The Los Angeles Times is already plotting to get rid of all her Thanksgiving leftovers, preferably in a way that is tasty and not too time-consuming. She has some interesting ideas, including what she calls Pilgrim's Pie (a play on Shepherd's Pie) and using the cranberries to make cranberry frozen yogurt.
Frankly, I could eat cranberry relish 365 days of the year, especially when it involves some citrus and spice. But because we have to be somewhat aspirational with our leftovers, how about a dessert that would be a decided break after all that pie?
There are as many routes as there are holiday takes on cranberry relish. You could take that relish and make a sherbet. Ice cream. A tart. A dessert bread. Gelato. But a frozen yogurt just might be the easiest, and it will be light and tangy after all the heaviness of the holiday.
My colleague Jenn Garbee has a great one that couldn't be simpler to make. Just whisk, freeze and fold, as in whisk everything together into yogurt, freeze a bit, and then fold in your leftover cranberry sauce.
The best part is that this is a dessert you can start right before making dinner, and let it set up while you eat.
The full recipe for Pilgrim's Pie is here and the full Cranberry Frozen Yogurt Recipe is
here.
