Smooth cranberry sauce with horseradish and sour cream Recipe 

An modification of Craig Claiborne's 1959 New York Times recipe, creamy cranberry relish became famous through Susan Stamberg of NPR's All Things Considered, whose mother-in-law made it every Thanksgiving. One taste of this recipe will have you sharing it with everyone you know.

– 2 cups whole cranberries (frozen is fine) – 1/2 medium yellow onion, rough chopped – 3/4 cup sour cream – 1/4 cup sugar – 1/4 tsp salt, or more to taste – 2 Tbsp prepared horseradish or horseradish cream, or more to taste.



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In a food processor, pulse the cranberries and onions until they are very small. Keep an eye on it because you don't want to make a puree; you still want some structure.

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Sour cream, sugar, salt, and horseradish should be stirred in at this point. You can change any of these components by tasting them.

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Your relish should be kept in the refrigerator in an airtight container, and you should aim to use it within ten days.

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