This is a simple concoction but a great relish for TDay or the "day after" sandwiches...
Cranberry-Horseradish Relish
2 cups whole cranberries, washed and picked over (of course Cape Cod cranberries are the best but use whatever you can get)
1/2 cup granulated sugar
1/2 cup prepared horseradish, well drained
1 tablespoon fresh lemon juice
Using a small food processor, roughly chop the cranberries. Add the sugar, horseradish and lemon juice. Pulse to combine.
Transfer to a storage container and refrigerate at least one day. Serve at room temperature.
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