Cranberry Cocktail Sauce
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 1 1/2 cups
- Prep: 5 mins
- Cook: 0 mins
Make and store in the fridge for up to three weeks. Also goes great with roast turkey, grilled venison or other rich meats.
Ingredients
- 1 1/2cups fresh cranberries
- 1/4cup tomato ketchup
- 1/4cup raspberry preserves
- 1 1/2teaspoons hot sauce, or to taste
- 1slice (1/2-inch-thick) large onion
- 1tablespoon prepared horseradish
- 2tablespoons honey
Instructions
- Place all ingredients in a food processor; pulse until mostly smooth, yet chunky. Pause several times to scrape down the sides of the processor.
Recipe by Crescent Dragonwagon.
Nutritional Info *per serving
- Calories 40
- Glycemic Load 1.58
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 75mg
- Potassium 45mg
- Carbohydrate 11g
- Fiber 1g
- Sugars 9g
- Protein 0g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 6%
- Calcium 0%
- Iron 0%
