Popovers with cranberry butter: The perfect Thanksgiving leftovers breakfast

Forget turkey sandwiches, sweet potato hash, or cold pumpkin pie: The best day-after Thanksgiving meal is popovers with cranberry butter.  Ever since food photographer Jena Carlin wrote a feature about her grandfather’s cranberry bog in the Fall issue of Sift magazine, we’ve been dreaming about her creative ways to put leftover cranberry sauce to use.

Popovers with cranberry butter via @kingarthurflour

Carlin’s grandparents harvest cranberries from the football field-sized shallow bogs that dot the roadsides of Wisconsin.

Popovers with cranberry butter via @kingarthurflour

Wisconsin is not only the largest cranberry-growing state in the nation (producing over 300 million pounds each year), but it also grows twice as many as its closet competitor, Massachusetts. These antioxidant-loaded berries then make their way to your Thanksgiving table, likely in the form of jewel-toned cranberry sauce.

Popovers with cranberry butter via @kingarthurflour

Popovers with cranberry butter via @kingarthurflour

Carlin shared with us her grandmother’s excellent cranberry sauce recipe. It’s fantastic on its own: tart, not too sweet, and bursting with juicy cranberries. But our favorite tip from this cranberry-growing family is how to repurpose the leftover sauce. She mixes the cranberry sauce in softened butter with a touch of salt. She rolls the cranberry butter into a log and chills it. A generous pat of the fruit butter is perfect atop toast, muffins, or warm scones.

Popovers with cranberry butter via @kingarthurflour

We particularly love it on a lofty, eggy popover. Warm from the oven, a swipe of the cold butter melts tantalizingly into the hot bread, dripping down the sides and onto your fingers. The golden brown popovers puff up beautifully with a crisp exterior and light, delicate interior.

Popovers are simple to whip up, making them an excellent option for a day-after Thanksgiving breakfast when the last thing you want to do is bake something elaborate or spend much time in the kitchen.

If you’d like even more of a helping hand, pick up our family-sized popover mix to save you some time. And if you’re looking for a gluten-free version, try our Gluten-Free Popover recipe.

Popovers with cranberry butter via @kingarthurflour

Easy and delicious, popovers are an ideal breakfast to make for a crowd. Gather with your family around the breakfast table and set out a pan of impressive-looking Popovers with Cranberry Butter (find our favorite popover pan here). Though it repurposes your Thanksgiving leftovers, it won’t feel like a repeat of dinner the night before.

Find the recipe here, and try it for yourself this week. We promise it’ll give you one more reason to be thankful this year (and will likely become a new holiday tradition in your kitchen).

Need a post-Thanksgiving treat that won't feel like a repeat? Try cranberry-butter popovers. Click To Tweet
About

Posie grew up on a farm in Maryland and spent her summers in Vermont. As an editor for King Arthur and Sift magazine, she feels lucky to bake every day and connect through writing. She loves homemade bread warm from the oven, raw milk cream, ...

comments

    1. The Baker's Hotline

      Hi NM, it’s somewhat normal for the popover to deflate slightly when pierced, as it’s the steam that helps puff them up and create the structure. However, the steam can also make the insides a bit damp and soggy, so we typically recommend piercing when they come out of the oven. If you’re going to serve the popovers right away, you can try skipping this step. It becomes more important if the popovers are going to be served at a later time. We hope this helps! Kye@KAF

  1. EL

    I’ve never really felt that popovers needed butter so I’m wondering if sticking the cranberry sauce in the batter (much as I would grate some cheese in (one does this by filling the pan 1/2 full, putting the cheese in and then covering)) might also be good. Then one could add butter as one wished.

    Also, another idea for cranberry sauce: I’m thinking it might go well with buckwheat pancakes. There, I might like the butter as well. . .

    Reply
    1. The Baker's Hotline

      El, while we love the idea of filling the popovers with cranberry sauce, adding it to the batter may hinder the puff and height of the rise of your popovers. Instead, you might want to bake your popovers, let them cool slightly, make a small slit in the top or bottom and then pipe or spoon in a few teaspoons of cranberry sauce. You could also consider sprinkling a bit of grated cheese over the top of the popovers mid-way through baking; you just want the cheese to melt at the very end. I hope that helps! Kye@KAF

  2. Judy Beals

    Large & lovely popovers! Inspiring!
    Am interested to know the purpose of sprinkling sugar in the pan before pouring in the batter. Is it to give the outside of the popovers a crispy sweetness? That alone makes me want to try them, but I’d be worried that the sugar might cause them to stick, making it difficult to remove them. Please reassure me! Thanks for such a great looking recipe. Haven’t made popovers in awhile. I think it’s time!

    Reply
    1. The Baker's Hotline

      We hear your concern, Judy, but counterintuitively, the hot sugar will help the popovers release without tearing or crumbling while also creating a lovely, crisp sweetness. Enjoy! Mollie@KAF

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