- 1 12-ounce bag fresh or unthawed frozen cranberries
- 1 small onion, quartered
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup light sour cream or plain low-fat yogurt
- 3 tablespoons drained prepared horseradish
- Combine cranberries, onion, sugar and salt in processor. Chop coarsely, using on/off turns. Transfer mixture to medium bowl. Mix in sour cream and horseradish. Season to taste with salt and pepper. Refrigerate until chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)