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Tangy Cranberry Horseradish Sauce

A bright and flavorful cranberry sauce with a savory kick from horseradish, perfect for complementing your Thanksgiving turkey.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 bag fresh cranberries (about 1 quart) Choose bright, firm cranberries and rinse them before use.
  • 2 cups water Used for cooking the cranberries.
  • 2 cups sugar White sugar can be adjusted for sweetness.
  • 2 1/2 packets plain gelatin This helps the sauce set into a sliceable shape.
  • 2 tablespoons horseradish Add more to taste, if desired.
  • 1/2 cup water For dissolving the gelatin.

Method
 

Preparation
  1. Rinse the cranberries in a colander, pick through and discard any soft or damaged berries, then line a bowl or gelatin mold with plastic wrap.
  2. Place the cranberries in a saucepan with 2 cups of water, bring to a boil, and cook until the berries soften and burst, about 10 minutes.
  3. While the cranberries cook, stir the plain gelatin into 1/2 cup of water until completely dissolved.
Blend and Chill
  1. Transfer cooked cranberries to a food processor, add sugar and dissolved gelatin, and process until smooth.
  2. Add horseradish and pulse briefly to combine, tasting to adjust the heat.
  3. Pour into the lined mold, cover with plastic wrap, and refrigerate for at least 8 hours or overnight until firm.
Serving
  1. To serve, place a plate over the mold, turn it over carefully to unmold, and peel back the plastic wrap.

Notes

Store any leftover sauce covered in the refrigerator for 2 to 3 days. Avoid reheating and serve chilled. If fresh cranberries are unavailable, frozen can be used; thaw and drain before cooking.