How can i use up 2 cases of cranberry sauce going out of date soon.?

i have a restaurant in the philippines but they seem to find it bland and generally dont like it out of the bottle. any ideas or recipes to finish a few bottles off?How can i use up 2 cases of cranberry sauce going out of date soon.?
If it was me I would blend it in a blender and add equal parts of orange juice and make frozen rum or vodka sex-on-the-beach drinks in a promotional special and unload them all in one night.


My experience in the bar and restaurant business is if it is in the inventory and is not moving, the best way to get it moving is to involve alcohol.


Most people that look for alcohol bargains are alcoholics and once they have one they will drink till they drop if you let them. You have a social and civil responsibility to your customers but that does not mean you cannot get what you can without letting them get soused.


This has been a time honored selling technique which even before I got sober, I used but didn't understand.


People in recovery will stay in recovery if they want to. people that are still drinking will continue to drink until the pain get so bad they quit.


So make hay while the sun shines.How can i use up 2 cases of cranberry sauce going out of date soon.?
Cranberry Chicken





6 skinless, boneless chicken breasts


1 1/2 (1 ounce) packages dry onion soup mix


1 (16 ounce) can jellied cranberry sauce


1 cup French dressing





Place the chicken breasts in a glass or non-reactive baking dish.


Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.


Preheat oven to 350 degrees F (175 degrees C).


Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.


Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes





Cranberry Parfait





INGREDIENTS


1 cup cranberry sauce


1 (8 ounce) container frozen whipped topping, thawed





Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.
Cranberry Sauce and Carrot Cake





3 c Unbleached flour


1 c Brown sugar -- packed


1 c Granulated sugar


2 ts Baking powder


1 ts Cinnamon


1 ts Nutmeg


1 ts Cloves


1/4 ts Salt


1 c Oil


4 Egg whites -- whipped


1 c Whole cranberry sauce


1 c Carrots -- grated


1/2 c Lemon peel -- grated





Preheat oven at 350. Prepare a cake pan with cooking spray and flour. In a


mixing bowl, combine flour, sugars, baking powder, baking soda, cinnamon,


nutmeg, cloves, and salt. In another mixing bowl, combine oil, egg whites,


cranberry sauce, carrots, and lemon peel. Mix dry ingredients with wet


ingredients just until combined. Pour mixture into prepared pan. Bake for


45 minutes.











Cranberry Sauce Supreme





1 cn Whole berry cranberries


Sauce


1 Box thawed strawberries --


Drained


1 sm Can


Drained


Crushed pineapple --





Combine. refrigerate
It will still be good for some time after the expiring date.You can also open it and place in larger containers and freeze it.Allowing room for expansion during freezing.


It also makes a good BBQ sauce.


I would make cranberry chutney and give for gifts.


But you can only use so much.So share with friends or your local food pantry.
Do you serve anything in a sweet and sour type cooked sauce? My mother made this awesome sauce many years ago with cranberry sauce. She mixed a can of cranberry sauce with tomato sauce (about 8 cups) and let it cook and meld together. She used this sauce with stuffed cabbage rolls and cocktail meatballs, among other things.
Donate it to a local food bank, rather than wasting it. You might use some with a pork or ham roast or even turkey or chicken, goes well with cranberry.
Cranberry BBQ Porkchop!! just mix the sause with the bbq sause and pour it onto your porkchop.
JELLIED CRANBERRY SAUCE MOLD





1 lg. pkg. strawberry or raspberry Jell-O


1 can whole berry cranberry sauce


1 Granny Smith apple, peeled and chopped


2 stalks celery, chopped


Pecans, finely chopped (optional)





Boil 2 cups water and add dry Jell-O to water. Add the cranberry sauce to hot mixture and stir to dissolve. Add only 1 cup more liquid (cranberry or fruit juice may be used instead of water - do not use pineapple juice).


Pour into a metal mold and when Jell-O is partially set, carefully stir in the apple, celery and nuts.





Chill in refrigerator overnight.





When ready to serve, dip mold for a few seconds in hot water before unmolding.





Optionally, serve surrounded by chopped fresh fruit or fruit salad.








WHOLE CRANBERRY SAUCE





Serve this special sauce as a festive accompaniment to turkey or chicken.





1 cup water


1/2 lb. fresh cranberries


1 3/4 cups sugar


1/2 tsp. grated orange rind








In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.


Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring. Add orange rind.





Cool to set; store in refrigerator.





Makes about 2 cups.











Cranberry Relish





Ingredients


16 ounces fresh cranberries, rinsed


2 cups granulated sugar


1/2 cup cranberry juice


1/2 cup fresh orange juice


1 tablespoon orange zest





Combine all the ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature. Refrigerate, covered, up to 3 months.








cranberry, pear, and ginger chutney





Ingredients2 cups apple cider vinegar


1 cup finely chopped onion


1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)


2 1/2 teaspoons finely grated lemon peel


2 1/2 teaspoons finely grated orange peel


1 cinnamon stick, broken in half


1/2 teaspoon dried crushed red pepper


1/4 teaspoon ground cloves


1 12-ounce bag fresh cranberries


1 1/4 cups (packed) golden brown sugar


2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups) PreparationCombine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.