2 cups raw cranberries
1 small onion
1/2 cup of sugar
3/4 cup of sour cream
2 rablespoons of horseradish
Grind the cranberries and the onions together, and then add everything else. Mix it up and freeze it. Thanksgiving morning, move it from the freezer to the refrigerator so that it can thaw out a little bit. It will be thick, creamy, chunky and shocking pink.
This recipe makes about one and a half pints.