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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 27%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 5.1g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 214mg
  • Calcium: 5mg


  • 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


  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.
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