Shredded Turkey Sandwich with Cranberry BBQ Sauce


My sister loves cranberry jelly. My mom likes cranberry jelly.  We always have a can at Thanksgiving with plenty of leftovers.  I don’t like cranberry jelly. Not even little bit. So what do you do with almost a whole can of left over cranberry jelly and no one who likes it? Turn it into barbeque sauce of course!

Earlier this week I was looking for something to do with the jelly instead of throwing it out and I may still try those but when I saw someone turn it into barbeque sauce, I was sold!

This recipe is best made early in day and would be perfect in the crockpot. The longer it simmers, the better it tastes.

And as a bonus, a simple flavorful recipe for Baked Asparagus.


2 cups of leftover turkey (dark meat works great)

1/3 cup of ketchup

¼ cup of apple cider vinegar

½ can of cranberry jelly

2 tbsp. Worcestershire sauce

1 tbsp. mustard

1 can of tomato sauce

1 tbsp. olive oil

1 tsp. honey

1 tsp. onion powder

1 tbsp. minced garlic

Wheat rolls

Bonus recipe ingredients:

1 bunch of asparagus

1 – 2 tbsp. olive oil (enough to coat)

1 tbsp. minced garlic

1 tsp. Italian spices

½ lemon, juiced



  1. Place all ingredients except turkey into a medium sauce pot. Bring to a boil.
  2. Simmer for 20 – 25 minutes or until slightly thickened. Adjust flavor to taste.
  3. Dice turkey into small pieces.
  4. Add to sauce and bring to a boil.
  5. Reduce heat and simmer for at least 20 minutes.
  6. Cut roll, add turkey and serve with asparagus.

Bonus Asparagus Recipe:

  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Coat asparagus lightly with oil, sprinkle on Italian spices and garlic.
  3. Bake for 12 – 15 minutes or until softened.
  4. Remove from oven, squeeze lemon on asparagus and toss to coat.
  5. Serve with sandwich or eat with your fingers (that’s what I did!)

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