2 c. raw cranberries 3/4 c. sour cream
1 small onion 2 tbsp prepared horseradish
1/2 c. white sugar
3/4 c. sour cream
2 tbsp prepared horseradish
Chop cranberries and onion in food processor. Add remaining ingredients and process to mix well. Transfer to a freezer proof container and freeze. Move to refrigerator at least one hour before serving.
Note: Serve on the side for roasted turkey or chicken. A twist to the usual cranberry jelly! Recipe from National Public Radio.