This recipe is one of those happy accidents of place and time. A couple of Thanksgivings ago, trying to gussie up a bland, store-bought cranberry sauce, I added horseradish, onion, and sour cream. The result? Fantastic! It’s even better if you start with homemade sauce and end with pecans. And, yes, you do include the orange peel. SAM
1 medium orange, quartered and seeded but not peeled
12 ounces fresh cranberries
1/2 cup sugar
6 ounces prepared horseradish
1 tablespoon finely minced onion
3 tablespoons sour cream
1/4 cup coarsely chopped pecans
In a food processor fitted with the metal blade, pulse the orange, cranberries, and sugar until coarsely ground. Remove the blade and stir in the horseradish, onion, sour cream, and pecans.
Makes 8 to 10 servings.