Cranberry-Horseradish Cocktail Sauce

Serve this tart, spicy accompaniment with boiled shrimp. Or spoon it over cream cheese and serve with crackers for a simple appetizer.

Yield:

6 servings (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 27
Caloriesfromfat 27 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 5.1 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 214 mg
Calcium 5 mg

Ingredients

1 teaspoon olive oil
1 tablespoon finely chopped shallots
1/2 teaspoon finely chopped fresh thyme
3/4 cup fresh or frozen cranberries, thawed
1/4 cup ketchup
1 1/2 tablespoons cranberry juice
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a small nonstick skillet over medium heat. Add shallots and thyme to pan; cook 2 minutes, stirring frequently. Add cranberries; cook 3 minutes or until cranberries pop. Combine cranberry mixture, ketchup, and the remaining ingredients in a bowl, stirring until well blended. Chill.

Note:

Lia Huber,

November 2007