I love making a jar of Cranberry Aioli during the Thanksgiving season. It's made simply with cranberry sauce, mayonnaise, garlic, and a splash of lemon juice. It's the perfect spread to slather on a turkey sandwich.
Thanksgiving is all about gathering recipes, cooking, and sharing food with family and friends. We always end up with leftovers from the big feast.
Recreating delicious recipes from leftovers is always a fun experiment. And this cranberry aioli recipe is one such sweet experience. Combining the classic American sauce with the French creamy dish (check out these spicy aioli recipes for more inspiration).
It absolutely tasted delicious, with its creamy, sweet, and tangy flavors (like this Jalapeno Dranberry Dip). I love using it on leftover turkey burgers (the combination of cranberry and the turkey is always a true winner).
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Why You'll Love This Recipe
⭐️Repurpose the leftovers.
⭐️ Tried and tested recipe.
⭐️So quick and super easy to make, under 5 minutes.
Ingredients
- Mayonnaise: I used light mayonnaise for this recipe, but you can go with regular
- Or vegan mayonnaise. For a lighter option, swap it with Greek yogurt.
- Cranberry sauce: I used my homemade cranberry sauce, but canned cranberry sauce
- Sauce works just fine, too.
- Lemon juice: Cranberries already have that natural tang, but a touch of lemon juice
- Juice balances the sweetness.
- Freshly minced garlic adds depth and a lovely savory note to the sauce.
- Mince it as finely as possible so it mellows out and blends smoothly into the
- Sauce.
How To Make Cranberry Aioli
- Step 1. In a small bowl, combine mayonnaise, cranberry sauce, lemon juice, minced garlic, salt, and black pepper. Stir until smooth and creamy.
- Step 2. Spread it on leftover turkey or ham sandwiches, or use it as a dip.
♨️How To Adjust The Heat Level
- This cranberry aioli leans on the savory side, but it doesn't have any heat at all. If you prefer a little kick, you can easily add it.
- For mild heat, try a pinch of smoked paprika.
- For medium heat, mix in a little crushed red pepper.
- And if you love extra spice, stir in a tablespoon of finely chopped fresh jalapenos.
The Leftovers
- You can store the leftover cranberry aioli in the refrigerator for up to three days.
- I don't recommend freezing it, as the mayonnaise tends to separate once it's been frozen and thawed.
How To Use?
- Spread it over sandwiches or burgers.
- Use it as a dip for fresh veggie sticks or fries.
- Drizzle it over roasted veggies like Hot Honey Brussels Sprouts, spicy roasted carrots, or sweet potatoes.
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FAQ
Cranberry aioli is a modern twist on the classic American cranberry sauce. It
blends that sweet-tart cranberry flavor with the creamy richness of French aioli.
You can substitute the mayonnaise with Greek yogurt for a lighter version. For a dairy-free or vegan option, use vegan mayonnaise.
Absolutely. You can prepare it a day in advance and store it in the refrigerator. Before serving, give it a quick stir to restore its smooth, creamy texture.
You can serve it in a small bowl as a dip, drizzle it over burgers or roasted
veggies, or spread it on sandwiches. It's also excellent as a sauce for leftover turkey or chicken.
I wouldn't recommend it. Dried cranberries are chewy and sweet, and they don't blend into the sauce the same way.
📖 Recipe
Cranberry Aioli
Ingredients
- ½ cup mayonnaise (See Notes. 1)
- 2 tablespoons cranberry sauce (See Notes. 2)
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- ⅙ teaspoon salt
- ⅙ teaspoon ground black pepper
Instructions
- In a small bowl, add mayonnaise, cranberry sauce, lemon juice, minced garlic, salt, and ground black pepper.
- Stir well until it reaches a smooth and creamy consistency.
- Spread it on leftover turkey or ham sandwiches, or serve as a dip.
Notes
- You can swap mayonnaise with Greek yogurt for a lighter option, or use vegan mayo for a dairy-free version.
- Use canned or homemade cranberry sauce for a fresh, tangy flavor.
- Add a pinch of smoked paprika for mild heat, crushed red pepper for medium, or finely chopped jalapeños for extra spice.
- Best enjoyed fresh; store leftovers in the fridge up to 3 days. Avoid freezing, as the mayo tends to separate.
- Perfect for sandwiches, burgers, dips, or drizzling over roasted veggies like Brussels sprouts or sweet potatoes.
Nutrition
Additional Info
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