Holiday Cranberry-Horseradish Sauce

Holiday Cranberry-Horseradish Sauce

Here is an easy and quick holiday cranberry treat that goes well with poultry, beef and pork. The inspiration for this dish came from NPR's Susan Stamberg who, every Thanksgiving, provided listeners with the recipe for her mother-in-law's cranberry relish. Her recipe sounded delicious, but the directions required the chef to cook their own cranberries. I came up with this easy substitute recipe and my wife and I "relish" its taste several times throughout the year, especially during the holidays.

Ingredients:

2 cans Ocean Spray whole cranberry sauce
Beaver extra-hot prepared horseradish
light sour cream
orange (for zest)
sugar





1. At the start - ready to go







2. Empty the cans of whole cranberry sauce into a bowl






3. Extract 2 large forkfulls of hot prepared horseradish. My wife and I like horseradish so if you are unsure, try one or one and a half forkfulls, or use a prepared horseradish that is not as hot.






4. Collect the zest of one orange






5. A large dollop (2 tablespoons) of light sour cream






6. One teaspoon (or a little less) of sugar






7. Stir gently until evenly mixed (do not beat or whip vigorously), then refrigerate. Best when made the night before, but four to six hours of chilling will bring everything together nicely.






8. The usual Thanksgiving dinner suspects at our table: dark turkey, stuffing, mashed potato, mashed rutabaga, giblet gravy, green bean casserole, homemade roll, cranberry-horseradish sauce. I know that everyone has their own favorites and traditional side dishes.

Don't let the pink color put you off, this sauce is a piquant addition to meat and it fires up gravies and vegetables as well. The sauce is not only delicious with dinner, it is perfect with hot leftovers or on sandwiches.


November 28, 2010
Los Angeles