Cranberry sauce with horseradish
(from the Midwest Regional Local Council holiday files)
1 bag cranberries (2 c.)
1/2 onion chopped
3/4 c. sour cream
2 tbsp. horseradish
1/2 c. sugar
Directions: Rinse cranberries. Grind cranberries in blender or food processor until pieces are very small. Stir all ingredients together. Store in plastic container. Remove from freezer and thaw in refrigerator on Thanksgiving morning.
Special note: This fascinating recipe is often mentioned by Susan Stamberg, longtime reporter for NPR radio station, but she admits that her mother-in-law's recipe was found in a New York Times article circa 1959.
(header art provided by Magickal Graphics)
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