The cranberry sauce you'll be serving will be tangy, a bit spicy and beautiful when served over cream cheese. It's very bright and colorful - a show stopper!
First, you'll make a batch of DeGrandchamp's Classic Cranberry Sauce. Serve some with your Thanksgiving meal and keep two cups reserved for the cranberry dip.
Classic Cranberry Sauce
1 1/2 cups sugar
3/4 cups water
12 oz. fresh or frozen cranberries
1/4 tsp. salt
Combine water, sugar and salt in a sauce pan. Boil five minutes. Add cranberries and cook until skin pops, about five more minutes. Remove from heat. Yields 4 cups.
Then you'll use 2 cups of the Classic Sauce to make
Linda's Cranberry Dip:
2 cups Classic Cranberry Sauce
1/2 cup sugar
1/3 cup minced onion
2 Tablespoons horseradish
Combine all ingredients into a sauce pan. Bring to a boil. Chill one hour minimum, or up to three days. Pour 1/2 of the mixture over a block of cream cheese. Serve with crackers. Makes enough for two blocks of cream cheese.
When I serve this dip, I like to soften the cream cheese and spread it onto a small serving plate keeping the cream cheese about 1/4" inch high. Then pour the cranberry dip in the center of the cream cheese, leaving a little of the cream cheese visible around the edges. The thinner layer makes it a little easier to spread onto a cracker.
More cranberry recipes are available at the DeGrandchamp's website.