Cranberry Shrimp Cocktail Sauce
Ingredients
- 1 cup frozen cranberries do not use fresh cranberries (see Notes)
- 2 tablespoons maple syrup
- 1 tablespoon sugar
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon Champagne or white wine vinegar
- Kosher salt
Instructions
- Place cranberries, maple syrup, sugar, horseradish, lemon juice and vinegar with 1/2 teaspoon salt in the bowl of a food processor. Pulse until nearly smooth. Taste and add more salt if needed.
- Refrigerate sauce for a few hours for flavors to meld.
- Transfer to a bowl and serve with poached/cooked shrimp.
Notes
- It’s important that you start with frozen cranberries. You can likely purchase cranberries that are already frozen at your grocery store. Or, look for fresh ones and put them in your freezer.
- I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
- It makes enough for two pounds of shrimp.
- Sauce can be refrigerated for up to a week.
