2 Tbsp prepared horseradish or horseradish cream, or more to taste. 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.
—Bev Hescock, Baker City, Oregon Place cranberries, sugar and onion in a blender or food processor; cover and process until coarsely chopped. Add sour cream and horseradish; process until smooth. Refrigerate until serving. Sorry, the video player failed to load.
It has lots of flavor and I like that the horseradish isn't too over powering." 3⁄4 cup sour cream (I use fat free.) Mix all the ingredients in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. Refrigerate any leftovers.
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.