Very important question: Do you have any leftover cranberry sauce? Assuming that you do, you should consider adding cranberry sauce to your waffles for an amazing day-after-Thanksgiving breakfast. (After all, Thanksgiving leftovers are arguably better than the big feast itself—especially when they’re transformed into a waffle.) You can upgrade homemade Belgian waffles or plain ol’ boxed mix by adding leftover cranberry sauce or fresh, whole cranberries into the batter. You’ll wonder why you haven’t been stirring cranberry sauce, jams, and jellies into your waffle mix your entire life. Feel free to dust your cranberry waffles with powdered sugar, or drown them in maple syrup and add a dollop of extra cranberry sauce on top.

• Yields: 6 servings
• Cook Time: 30 minutes
• Hands-On Time: 5 minutes
• Total Time: 35 minutes

Ingredients

2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs, separated
1 cup whole milk
1 cup butter, melted
1 cup cranberry sauce, divided
½ teaspoon vanilla extract
1 cup maple syrup

Directions

1. Combine flour, sugar, baking powder, and salt in a large bowl. Combine egg yolks, ¾ cup cranberry sauce, and remaining ingredients in another bowl. Stir egg mixture into dry ingredients until just combined.

2. Whisk together egg whites until stiff peaks. Fold whipped egg whites into waffle mix.

3. Cook in a preheated waffle iron according to manufacturer's directions until golden brown. Stir together remaining ¼ cup cranberry sauce with maple syrup before serving.

 

This article originally appeared on ExtraCrispy.com.