What’s Cooking, Good Looking?
This time of year always feels like a marathon of feasts. We usually end up at multi- ple family extravaganzas with enough food to feed a small country.
The turkey is always a highly debated addition in our world, because most of the cat- tle ranchers at the table find the idea of fowl on the table, well, foul. This sauce will save those individuals who fall into this category, and are being forced to consume fowl. It’s delightful on turkey, ham, prime rib and whatever else one can think of, which makes it a safe addition to bring to all of the family functions this season.
Merry Christmas, happy holidays and godspeed.
Creamy Cranberry Horseradish Sauce Ingredients
12 oz. bag of fresh cranberries 1 c. of sugar
1 strip of orange or lemon zest 2 tbsp. water
3/4 c. sour cream
1-2 tbsp. horseradish
Set aside 1⁄2 cup of cranberries. Put the remaining cranberries into a saucepan with the sugar, zest and two tablespoons of water.
Cook over low heat, stirring occasion- ally, until the sugar dissolves and the cran-
berries are soft, about 10 minutes. Increase heat to medium and cook
until cranberries burst, about 12 minutes. Reduce heat to low and stir in reserved
Remove from heat and fold in sour
cream and desired amount of horseradish. Chill before serving.
Tressa Lawrence lives and works on her family’s cattle ranch, where she runs cattle, cooks a few meals, chops a lot of firewood and juggles freelance writing and photography. Comments can be sent to firstname.lastname@example.org.