If you make cranberry sauce at the holidays, you use a whole bag of berries that yields a quart of sauce. If you have less than 12 at your table, chances are you are left with at least 2 cups of your sauce. This recipe provides a new use for that leftover sauce. It can also be used "the morning after" for topping buckwheat pancakes or waffles.

Ingredients

• 1 tablespoon butter
• 2 medium apples, peeled and chunked, such as McIntosh
• 1 medium Bosc pear, peeled and chunked
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• 1/8 teaspoon ground nutmeg
• 1 cup apple cider
• 1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce
• 4 (1-inch) slices packaged pound cake
• 1 pint French vanilla ice cream

Directions