Weeks before Thanksgiving my sister and I were already making plans for the leftovers. Turkey Noodle Soup, Turkey Divan, Turkey Tetrazzini, Potato Pancakes, Roasted Veggie Soup, and let us not forget Thanksgiving Dinner Sandwiches.
Oh yeah, we’ve got stuffing, turkey, gravy, cranberry sauce all piled into a sandwich of comfort. Then without notice she blurts out Cranberry Horseradish Mayo. What?! There was silence for about a nano-second before I shouted out. Brilliant!
The sweetness from the cranberries paired with the horseradish was magical. Yes, by all means spread this on sandwiches, but I’m giddy about the other possibilities. Slathered on chicken breasts before baking. Used as a dressing for pasta or chicken salad. Served as a dip with fresh veggies.
- ½ cup of cranberry sauce OR
- ½ cup sugar
- ½ cup water
- 1 cup fresh cranberries
- 1 Tbl. prepared horseradish
- ½ cup mayonnaise
- In a small sauce pan dissolve sugar in water over medium-low heat. Add in cranberries and simmer about 10 minutes until berries burst and most of the liquid has cooked out. Cool completely.
- Combine horseradish and mayonnaise, then add cranberry sauce to taste.
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