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Author Notes: I first heard the original recipe for this on NPR via correspondent Susan Stamberg. Later, however, I found out that Susan's mother-in-law had received the New York Times. The original is fantastic, but can have orange zest, or pecans added if desired.
Now, our family serves it at ever Thanksgiving, along with a more traditional version, for those put off by the fantastic color. At first everyone is scared of it, but after a taste, they are usually reformed. —slulibby
Makes 1 1/2 pint
- 2 cups cranberries, whole
- 1 small white onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons prepared horseradish
- In a food processor grind the berries and onion. Add the sour cream, sugar and horseradish and mix. Put in a plastic container and freeze. On the day you are ready to enjoy it, move from the freezer to the fridge to thaw out. (Yes it SHOULD be that color)
- This recipe was entered in the contest for Your Best Recipe with Horseradish