Cranberry Horseradish Chutney Ingredients 1 can of Whole Berry Cranberry Sauce (drain off liquid) 1/3 cup sugar 1/3 cup green onion 2 T. prepared horseradish ¼ t. salt Stir all ingredients together in a small saucepan. Bring to boil, stirring often. Remove from heat and cool. (Or place in canning jar – keeps well in refrigerator). To serve, spoon sauce over a thin slice of cream cheese. Garnish with fresh rosemary and serve with crackers. Can also be used as a condiment on ham and turkey.
"My mother and personal hero, Janet Udell, brings it to every party, potluck and tailgate around this time of year. Show me someone who doesn’t love a slab of cream cheese smothered in something and I’ll show you a liar. " Erin Udell My FOCO Reporter