This is one of the many delicious recipes found in June Johnson’s “The Cranberry Cookbook – Recipes from 40 years of cooking with cranberries.” She serves this tasty, spicy dip with meatballs, vienna sausage, cut-up wieners or pieces of fruit. Keep it hot in a chafing dish or an electric warmer.
Ingredients
2 cups Cranberry Sauce
3 tbsp horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp cayenne pepper
Method
Stove top: In a medium saucepan, mix all the ingredients together. Bring the mixture to a boil, reduce heat and simmer covered for 5 minutes to blend flavours.
Microwave: Blend mixture in a microwave-safe bowl and microwave on high for 3 minutes. Stir and microwave on high for 1 or 2 minutes more stirring after each minute until sufficiently hot.
Makes 2 cups