Cranberry Cocktail Sauce

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 1 1/2 cups
  • Prep: 5 mins
  • Cook: 0 mins

Make and store in the fridge for up to three weeks. Also goes great with roast turkey, grilled venison or other rich meats.


1 1/2cups fresh cranberries
1/4cup tomato ketchup
1/4cup raspberry preserves
1 1/2teaspoons hot sauce, or to taste
1slice (1/2-inch-thick) large onion
1tablespoon prepared horseradish
2tablespoons honey


  1. Place all ingredients in a food processor; pulse until mostly smooth, yet chunky. Pause several times to scrape down the sides of the processor.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 1.58
  • Calories 40
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 45mg
  • Carbohydrate 11g
  • Fiber 1g
  • Sugars 9g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 0%
  • Iron 0%
  • Cranberry Cocktail Sauce | Care2 Healthy Living

    […] and photography by Mark Boughton and Teresa Blackburn. This recipe originally appeared as Cranberry Cocktail Sauce on […]

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