Best 9 Cranberry Horseradish Sauce Over Cream Cheese Recipes

CRANBERRY-HORSERADISH SAUCE OVER CREAM CHEESE

Steps:

• In a medium saucepan over medium heat, stir together first five ingredients.
• Bring to a boil but stir frequently.
• Once sauce boils, remove from heat.
• Pour into a heat proof bowl and refrigerate for 1 hour.
• This can be made ahead which makes this recipe very nice.
• It can be refrigerated up to three days.
• Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
• On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
• Serve with assorted crackers.

CRANBERRY-HORSERADISH CREAM

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
• Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

TANGY CRANBERRY SAUCE

Steps:

• Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
• Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
• Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

TRADITIONAL CRANBERRY JEZEBEL SAUCE

Steps:

• Combine water and sugars in a medium saucepan.
• Bring to a boil 0ver medium heat.
• Add cranberries and return to a boil.
• Cook for 10 minutes, stirring ocasionally.
• Cool to room temperature.
• Stir horseradish and mustard into cranberry mixture, cover and chill.
• Garnish with mint sprigs.
• Serve over light cream cheese with crackers.

CRANBERRY HORSERADISH SAUCE

Steps:

• Place cranberries, sugar and onion in a blender or food processor; cover and process until coarsely chopped. Add sour cream and horseradish; process until smooth. Refrigerate until serving.

CRANBERRY HORSERADISH SAUCE

Steps:

• 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.
• Serve sauce warm or at room temperature.

CRANBERRY AND HORSERADISH RELISH

Steps:

• Combine cranberries, onion, sugar and salt in processor. Chop coarsely, using on/off turns. Transfer mixture to medium bowl. Mix in sour cream and horseradish. Season to taste with salt and pepper. Refrigerate until chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

ZIPPY CRANBERRY APPETIZER

Steps:

• In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. , Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.