Cranberry Horseradish Sauce
This is the recipe Susan Stamberg reads on NPR each year. It is the color of Pepto Bismol. We really like it on turkey. It puts regular cranberries to shame!
The very best way to make this is to use fresh horseradish. This means finding horseradish root, peeling it then chopping it up in a food processor with some vinegar. It is strong, so don't give it a sniff!!
Yield: 3 cups
Equipment: food processor
Ingredients:
2 cup raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tbs horseradish
Instructions:
Grind the cranberries and the onions together, and then add everything else. Mix it up and freeze it. Thanksgiving morning, move it from the freezer to the refrigerator so that it can thaw out a little bit. It will be thick, creamy, chunky and shocking pink.Â