Easy Cranberry Mayonnaise {with Canned Cranberry Sauce}
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This Easy Cranberry Mayonnaise is the ultimate Thanksgiving leftover recipe! Turn your extra cranberry sauce into a sweet, flavorful spread for leftover turkey sandwiches. It’s a quick and easy way to bring new life to your post-holiday meals!
Who doesn’t love Thanksgiving food? I love myself some roast turkey and cornbread stuffing as much (maybe more) than anyone else, but eating Thanksgiving leftovers for days in a row gets old pretty quickly.
That’s where this easy cranberry mayonnaise recipe comes in! The sweet and tart cranberry sauce mixed with creamy mayo and lemon juice makes the perfect spread for sandwiches, specifically with your leftover roast turkey.
We keep it in our fridge at all times to use as a dipping sauce, sandwich spread, and more. So simple, but so good!
If you love cranberries and condiments, you have to give this cranberry honey mustard a try! You might even find yourself cooking up more turkey just to go with it!
Ingredients
- Cranberry sauce – I like to use my homemade cranberry sauce, but you can use any type of leftover cranberry sauce you like!
- Mayonnaise – You can certainly make your own mayo, but I’m usually pretty beat after days of cooking! Instead, I like to use a high-quality mayo made with avocado oil like the one from Primal Kitchen.
- Lemon juice – For a little freshness.
- Salt & pepper – Add to taste.
Equipment
To make this cranberry mayo spread, you’ll need:
- Small bowl and a whisk
- Food processor (optional, but nice for a super fluffy spread)
How to Make Cranberry Mayo
- Combine all ingredients in a small bowl and whisk thoroughly to combine.
- Use immediately or transfer the mixture to a mason jar or sealed container and store in the fridge for 4-5 days.
Storing Suggestions
Keep this cranberry mayo in an airtight container in the fridge and use within 4-5 days.
Tips & Variations
- Add chopped pecans for some texture. If you like a little crunch, stir in a small handful of chopped pecans to give your spread a nice contrast to the creaminess.
- Replace the lemon juice with orange juice for a classic flavor combo.
- Let it rest. The flavor comes out even more as the mixture sets. It will also thicken up slightly in the fridge as it rests.
How to Use Cranberry Mayonnaise
The first one is no surprise, but here are some more ways to use up this delicious condiment.
- Spread generously on a turkey and cheese sandwich
- Use as a tangy dipping sauce for chicken tenders or sweet potato fries
- Slather on wraps or pinwheels with deli meat, cheese, and veggies
- Use as a flavorful spread for turkey burgers
- Stir into chicken salad for a unique twist
- You could even use it as a creamy salad dressing (add a splash of citrus juice or water to thin out the consistency)
FAQs
Yes! Similar to my cranberry honey mustard, you can rehydrate the dried cranberries then blitz them up with the mayo using a food processor. You’ll want to soak the cranberries in boiling water for about 15 minutes first, then blend and serve.
Nope! When using cranberry sauce, you can simply whisk the ingredients together in a small bowl for a smooth, creamy result.
Either one works! Whole berry will leave more pieces in the mayo, while jellied cranberry will blend in more smoothly. If you want a smoother consistency with whole berry sauce, blend it together (or blend half of the cranberries and whisk in the other half for the best of both worlds).
Related Recipes
- Cranberry Honey Mustard
- Cranberry Salad Dressing
- Cranberry Apple Crisp
- Balsamic Cherry Vinaigrette
- Raspberry Walnut Salad Dressing
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Cranberry Mayonnaise Recipe
Equipment
- Food processor optional
Ingredients
- 1/2 cup mayonnaise, any brand or type
- 3 tbsp cranberry sauce, jellied or whole berry
- 1 tbsp lemon juice
- pinch salt & pepper
Instructions
- Combine all ingredients in a small bowl and whisk thoroughly to combine or blend together in a food processor.
- Use immediately or transfer the mixture to a mason jar or sealed container and store in the fridge for 4-5 days.
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