Cranberry-Horseradish Cream

By mahto

Ingredients

• 12-ounce bag of fresh or frozen cranberries
• 1 cup sugar
• 1 strip orange or lemon zest
• 2 tablespoons water
• 3/4 cup sour cream
• 1 to 2 teaspoons horseradish

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.

Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.