- 1 (16 oz) can whole-berry cranberry sauce
- ½ cup sugar
- 1/3 cup minced onion
- 2 Tbl prepared horseradish
- ½ tsp salt
- 1 (8 oz) package cream cheese
Stir together the first five ingredients in a medium saucepan. Bring to a boil, stirring often. Remove from heat. Cover and chill for one hour or up to three days. When ready to serve, spoon sauce over cream cheese on a plate. Garnish with rosemary sprigs. Serve with assorted crackers.
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