Cranberry Horseradish Sauce
Cranberries mixed with sugar and citrus are perfectly fine for turkey, but pork needs something a little different. Here, the tart quality of the cranberries is underlined by the horseradish, and together they enhance the sweet, sturdy nature of roast pork.
4.5
(20)
Cranberry Horseradish SauceMartyn Thompson
Cooks' note:
Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or reheat over low heat before serving.
Recipe information
Total Time
20 min
Yield
Makes about 2 cups
Ingredients
1 (12-oz) bag fresh or frozen cranberries
1 (6-oz) jar prepared horseradish, including juice, or 1/4 cup firmly packed finely grated peeled fresh horseradish
2/3 cup sugar
1/3 cup water
Preparation
Step 1
Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
Step 2
Serve sauce warm or at room temperature.
