Cranberry Cocktail Sauce

Kitchen Tested
  • Yield 1 1/2 cups
  • Prep 5 mins
  • Cook 0 mins

A fruity stand-in for traditional shrimp cocktail sauces.

Mark Boughton Photography / styling by Teresa Blackburn

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


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