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Cranberry-Beet Horseradish

Servings: about 3 cups


1 can (16 ounces) whole cranberry sauce
1 jar (6 ounce) prepared beet horseradish
Sea salt, to taste
Optional: 1 to 2 tablespoons light brown sugar

Cooking Directions:

The tannins in cranberries and beets work well with a complex, aged cheddar while the spiciness of horseradish cuts the creaminess.

Combine the cranberry sauce and horseradish. Add salt to taste. For a sweeter relish, add 1 to 2 tablespoons brown sugar. Chill and serve alongside cheese.

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