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