Photo: Cranberry-Horseradish Cream Recipe
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By Gerbs!
on November 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made this. I can't wait until it's cooled and the flavours meld more. It's amazing!
By ellaridge
Atlanta, GA
on November 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a kissing cousin of Susan Stamberb's mother-in-law's recipe. Her recipe uses raw, uncooked cranberries, a small onion, less sugar, sour cream and horseradish to your taste. Lightly process in food processor so that it's slightly chunky. Put in a plastic container and freeze. Partially thaw before you use -- it should still have small frozen bits when you serve. This is amazing on turkey sandwiches as well as roast pork. I prefer the Stamberb version and it's fun to hear how it's worked into the NPR programming.
By kalisgreenroom
Omaha, NE
on November 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
perfect to add a little zing to your thanksgiving turkey!
Read all 8 reviews