Tonight we celebrated Thanksgiving. It is 3 weeks before the actual holiday, but we have a good reason to celebrate early. My husband will be deployed over the actual holiday and the whole point of the holiday is to be together and to be thankful. We should do that every day of the year, but tonight we celebrated our family’s official Thanksgiving. It was a wonderful evening with good friends, good food and champagne. Please excuse any typos this evening. Champagne and Chambord might be the end of me.
Bobbie is my grandmother. We call her Nonnie, even though we are not even an ounce Italian. She makes this cranberry dish every year and truly, it would not be Thanksgiving (fake or real) without them. It is also my official kick start to my Thanksgiving preparations. I always make this first before I do anything else. I don’t know why, but it is my own little tradition. I love making Thanksgiving dinner, it is truly one of my favorite meals, and this horseradish cranberry sauce must be a part of it. I know what you are thinking, horseradish in cranberry sauce? Yes. It is perfect. Slightly spicy and slightly sweet and the perfect compliment to turkey. This is one of those things that I set on the table and people are skeptical about, yet those same people always ask me for the recipe for it for their Thanksgiving dinner. This is by far my most requested recipe. It has become a tradition in many other homes and I love it.
This recipe is incredibly easy and you will never buy a can of cranberry sauce ever again. If you decide that you do not want to try the horseradish, just leave it out and you will have a perfectly delicious plain cranberry sauce. If I am having a small Thanksgiving, as I did this year, I make half and half. One bowl with horseradish and one without. Just cut the amount of horseradish so that it does not overpower. You should also start slowly with the horseradish and taste as you go. A few years ago, I cracked open a new bottle of horseradish and put a few spoonfuls in, and everyone had runny noses.
2 1/2 packets plain gelatin (the picture is not correct, sorry)
1 bag (1 quart) fresh cranberries
2 cups water
2 cups sugar
2 Tablespoons horseradish
Wash and pick over the cranberries. Put the cranberries in a saucepan with the water and boil over high heat for 3 to 4 minutes. The cranberries will soften and begin to pop.
Dissolve the gelatin in a 1/2 cup of water. Line a bowl with plastic wrap.
Put the boiled cranberries in the food processor or a food mill. I would prefer a food mill, but I do not have one. Hello, Santa?
Add the sugar and the dissolved gelatin to the bowl and process until smooth.
Add the horseradish. Pulse it and then give it a taste. Add more horseradish if you want a spicier cranberry sauce.
Pour the cranberry sauce in the prepared bowl. Cover the top with plastic wrap and chill in the fridge overnight or for a few days.
Unmold and serve. Make copies of this recipe, because people will be asking for it.