Faced with over a quart of leftover cranberry sauce at work, I added it to glazed carrots at dinnertime.
Seven pounds as purchased should yield 5 pounds edible portion.
5 pounds carrots, sliced on the bias 1/4-inch thick
4 ounces butter
4 ounces sugar
3 cups chicken stock or water
Salt, to taste
1 cup cranberry sauce
Melt margarine in saucepan over low heat. Stir in sugar, salt, and stock or water. Add carrots and cook, covered, over low heat until almost tender. Remove cover, stir in cranberry sauce and continue cooking, until liquid to reduces to a glaze and carrots are tender. Serves 25 (1/2-cup) portions.