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Cranberry-Horseradish Cocktail Sauce

Yield 6 servings (serving size: 2 tablespoons)
Serve this tart, spicy accompaniment with boiled shrimp. Or spoon it over cream cheese and serve with crackers for a simple appetizer.

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

Nutrition 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

How to Make It

  1. 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.