Creamy Cranberry Relish
Creamy Cranberry Relish with Horseradish and Sour Cream is a cranberry sauce upgrade for Thanksgiving and leftover turkey sandwiches.
Servings: 2 cups
Equipment
- food processor
Ingredients
- 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.
Instructions
- Pulse the cranberries and onions in a food processor until finely ground. Watch carefully because you don't want to create a puree, you want some texture remaining.
- Stir in the sour cream, sugar, salt, and horseradish. Taste to adjust any of these ingredients.
- Store your relish in an airtight container in the fridge and plan to use within 10 days.
Notes
Recipe adapted from Susan Stamberg on NPR
Nutrition
Serving: 1 Tbsp · Calories: 21 kcal · Carbohydrates: 3 g · Protein: 0.2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.3 g · Cholesterol: 3 mg · Sodium: 24 mg · Potassium: 17 mg · Fiber: 0.3 g · Sugar: 2 g · Vitamin A: 37 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 0.03 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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