• Sunday, September 14th, 2008
Thought you might want to try this one out and see what you think, but I don’t serve regular cranberry sauce at Thanksgiving anymore…just this. Actually, use it all year around cause it’s great with roast chicken, standing rib roast and have used it as a spread on sandwiches instead of mayo.
Cranberry-Horseradish Relish
2 Cups Fresh Cranberries
3/4 Cup Sour Cream
2 Tablespoons Horseradish
1/2 Cup Sugar
1 Small Onion
3/4 Cup Sour Cream
2 Tablespoons Horseradish
1/2 Cup Sugar
1 Small Onion
Boil berries until they split. Drain. Chop onion into small pieces.
Blend onions and cranberries (I use my Osterizer).
Add remaining ingredients and blend well. Freeze overnight and then thaw before using.
I usually divide it up into several small containers
that way the whole batch doesn’t sit in the refrigerator at once. It keeps well
in the freezer.
© 2010 - “Tonya’s Gourmet Creations, LLC”.
Downloaded from Wordpress themes | Web Host Refer