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Zippy Cranberry Appetizer

Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread. It's quick to fix, too. —Marie Hattrup, Sparks, Nevada
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2-1/2 cups

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup water
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 to 3 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 package (8 ounces) cream cheese, softened
  • Assorted crackers

Directions

  • In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
  • Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.
Nutrition Facts
1/4 cup: 178 calories, 8g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 26g carbohydrate (24g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • joseph
    Feb 28, 2020

    No comment left

  • mojo52
    Oct 19, 2014

    Do you think you could can this? Put it in a hot water bath?

  • katlaydee3
    Nov 30, 2013

    This was a great appetizer for Thanksgiving. I put the block of cream cheese on a serving plate and poured the sauce over. People could spread it on the crackers themselves. I also doubled the cranberries, sugars and water. I used half for this appetizer and the other half as cranberry sauce with our turkey .

  • StbyA
    Feb 26, 2013

    Great with the cream cheese, but try as a condiment to turkey, chicken, or pork! Oh my goodness! Could be used as sort of a 'barbeque' sauce.

  • hisky1964
    Dec 2, 2012

    I made this around Thanksgiving and it disappeared. I made it with only a tablespoon of horseradish the first time, extra hot, but when I made it the second time I used 2, and the flavor was amazing. Just the right balance of sweet and spice Love it!!!!

  • hisky1964
    Dec 2, 2012

    I made this around Thanksgiving and it disappeared. I made it with only a teaspoon of horseradish the first time, extra hot, but when I made it the second time I used 2, and the flavor was amazing. Just the right balance of sweet and spice Love it!!!!

  • Grace1022
    Nov 30, 2012

    No comment left

  • califdreamin
    Nov 24, 2012

    We LOVED this! Our s.i.l. who had never had anything like this and doesn't cook, took this recipe with him to make at home.Yummers! Thanks for the recipe!

  • bluebke
    Nov 19, 2012

    No comment left

  • ce46
    Nov 19, 2012

    No comment left