Call me a crazy, but I prefer Thanksgiving dinner to Thanksgiving leftovers. There’s nothing wrong with turkey pot pie or potato soup, but I love my bird and its accoutrements straight from the oven or stove. At least, that’s what I thought until Sunday morning, when I suddenly found myself lusting for more leftover cranberry sauce than I have.

It began with some cranberry sauce buttermilk pancakes that I mixed up after spotting a recipe for them on TheKitchn.com. They were delicious: The sweet-tart flavor of the cranberries (mine infused with rosemary and orange) added bright flavor to the pillowy pancakes and provided the perfect complement to the rich maple syrup. Yum! I was sipping a mimosa and waiting for the second batch of pancakes to heat on the skillet when I noticed all of the ruby-red syrup that had formed in my remaining cranberry sauce. “Hmm…,” I thought, looking from the cranberries to my drink. “An orange- and rosemary-infused syrup for cocktails?” Sounded good to me. I strained a bit of my cranberry sauce and ended up with a decadent simple syrup that paired beautifully with my remaining Prosecco.

I’m now on a roll. Up next? Cranberry sauce scones. Hope I have enough leftover cranberries to keep me going.