Illustration: Kate T. Williamson
Turn them into:
In a food processor, pulse 1/2 cup cranberry sauce, 1/3 cup grated Parmesan, 1/3 cup toasted walnuts, 2 tablespoons olive oil, and 1 or 2 chopped cloves of garlic until just combined; season with salt and pepper. Use as a dip for chips; toss with hot rice, pasta, or roasted potatoes; or spread onto leftover turkey sandwiches.
Makes 1 cup
Note: Like conventional cranberry sauce, this pesto is best enjoyed in moderation.
Get Cooking: O's all-time favorite Thanksgiving menus