CRANBERRY HORSERADISH SAUCE
4 cups raw cranberries, picked over and rinsed
3/4 cup sugar
2 tbsp white wine vinegar
1 tbsp drained bottled horseradish
1 cup walnuts, toasted lightly, and chopped fine
In food processor, coarse chop the cranberries and transfer to
bowl. Add sugar, vinegar, horseradish and toss the mixture well.
Chill the mixture, covered, for 30 minutes. Stir in the walnuts.
Makes about 3 1/2 cups. Keeps refrigerated for several weeks.
Freezes well with very little loss of texture of flavor.
Note: May be made with Equal or other sweeteners.