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cranberry relish with horseradish and sour cream|

cranberry relish with horseradish and sour cream

  • Author: Nyssa Tanner
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 3 half pints 1x


a delightfully different recipe for cranberry relish with horseradish and sour cream. zippy, bright and lovely it will dazzle your guests and delight your palate.


  • 2 1/2 cups raw cranberries
  • 1 small onion, roughly chopped
  • 2 tbs prepared horseradish (can be more or less depending on your preference)
  • 1 cup sour cream
  • 1/2 cup + 2 tbs sugar
  • a big pinch of sea salt


  1. put cranberries and chopped onion in the food processor and process until well combined but not totally smooth.
  2. move to a bowl. add remaining ingredients and mix together.
  3. taste to see if you would like more horseradish.
  4. pour into a few small containers and freeze (I filled 3 half pint containers).
  5. the morning of thanksgiving move to the refrigerator to thaw slightly.
    when you’re ready to serve turn it out onto a small plate. it will still be slightly frozen and a lovely shade of pink!
  6. if you don’t use all of it at thanksgiving dinner pull another container out of the freezer the next morning to serve with your leftover turkey sandwiches! nom nom nom
  • Category: condiment
  • Cuisine: thanksgiving