Can you use cranberry sauce in baking?

Absolutely! Cranberry sauce adds a bright, tangy flavor to baked goods and helps keep them moist. It works beautifully in muffins , quick breads , coffee cakes, and pastries like hand pies or turnovers. You can use either homemade or canned cranberry sauce — both bake well and create a lovely jammy texture once heated. If your sauce is chunky, mash it lightly before using so it spreads evenly in doughs or batters.

What do you do with leftover cranberry sauce?

Leftover cranberry sauce is incredibly versatile and can be used in both sweet and savory dishes. Try spreading it on toast, layering it in yogurt parfaits , or swirling it into oatmeal or baked goods for a tart-sweet pop of flavor. It’s also perfect as a glaze for roasted meats like turkey or chicken . For a fun holiday twist, use it in desserts like Cranberry Hand Pies or mix it into muffin or cake batter for a festive touch. Leftover cranberry sauce freezes well, too. Just transfer it to an airtight container and freeze for up to 3 months to use later.

Can I use store-bought cranberry sauce?

Yes! Store-bought cranberry sauce works perfectly. If it’s too thick, loosen it with a teaspoon of orange juice before spooning it into the hand pies.

Does canned cranberry sauce melt?

Canned cranberry sauce softens and becomes jam-like when baked, but it doesn’t completely melt or disappear. Its gelled texture loosens up with heat, making it perfect for fillings like pies, bars, and pastries. When baking with canned cranberry sauce, it’s best to give it a quick stir or mash before using so it spreads more evenly. If it seems too stiff, mix in a teaspoon of orange juice or water to loosen it. Once baked, it turns into a luscious, glossy filling that keeps its bright cranberry flavor and color beautifully.

How do I stop the filling from leaking?

Seal the edges firmly with a fork and don’t overfill. Also, chill the pies before baking so the dough firms up as this helps prevent bursting.

What dough works best for hand pies?

Use a classic butter pie dough, either homemade or store-bought. It should be pliable but cold for easy sealing and perfect flakiness. Our Easy Puff Pastry Pie Dough works well.

Can I make cranberry hand pies ahead of time?

Absolutely. Make this easy recipe and assemble them up to a day in advance, cover tightly, and refrigerate until ready to bake. Or freeze unbaked pies for longer storage.

Can I double the recipe?

Yes, this full recipe can easily be doubled or tripled if you’re baking for a crowd. Just make sure to chill your pies before baking and leave space between each one on the pan so the seams stay sealed and the crusts bake evenly.

Can I use this recipe for other fillings?

Definitely. This base recipe works with just about any fruit filling — think apple, cherry filling, blueberry, or even leftover pumpkin pie filling.

Cranberry Hand Pies (with Leftover Cranberry Sauce)

Description

Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas.

Ingredients

Scale

2 pie dough sheets (10x12 inches each) or 1 double pie crust (two 9-inch crusts), homemade or store-bought, thawed if frozen
¾ cup leftover cranberry sauce, homemade or store-bought
1 egg, beaten (for egg wash)
2 tablespoons granulated sugar (for garnish)

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Instructions

Place one pie dough sheet (thawed) on a lightly floured surface. Use a 3.5-inch round cookie cutter (or the rim of a can) to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for the tops, re-rolling scraps as needed.
Brush the edges of the bottom circles with egg wash.
Spoon about 1 tablespoon of cranberry sauce onto the center of each bottom circle (10-12 circles only). Top with the remaining dough circles.
Press and seal the edges all the way around by crimping the edges with a fork. Carefully cut a small slit or an X shape on the top of each hand pie for venting, lightly brush with egg wash, and then sprinkle with a pinch of sugar on top.
Arrange the assembled hand pies on a large parchment-linked large baking sheet and chill in the fridge for 15-20 minutes while preheating the oven.
Preheat the oven to 375°F (190°C).
Bake for 20-25 minutes, or until the crusts turn golden brown and crisp.
Cool slightly before serving. Enjoy warm or at room temperature.

Notes

How to store: Cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

How to reheat: Warm in a 350°F oven or toaster oven for 5-8 minutes until crisp again. Avoid microwaving to keep the crust flaky.

How to freeze: Freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 25-30 minutes until golden.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American