Recipe courtesy of Food Network Kitchen
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Cranberry-Horseradish Cream
Total:
32 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
32 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.

Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

Photograph by Jonathan Kantor

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