Cranberry-Horseradish Sour Cream

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Cranberries are so good for you—they’re rich in vitamin C and bioflavonoids. They add a nice tartness to the sweet-tart flavor of sour cream, which pairs wonderfully with any vegetable pancakes, especially Butternut Squash Pancakes. But don’t stop there; serve this lovely dip with raw vegetables at your next party.


  • 8 ounces (about cups) organic cranberries
  • ½ cup fresh clementine juice (from about clementines)
  • 2 tablespoons natural cane sugar
  • 1-2 tablespoons prepared horseradish
  • ¾ cup reduced-fat sour cream


  1. Place the cranberries, clementine juice, and sugar in a small pot and place on stove over high heat. Bring to a boil, then reduce heat to medium-high and cook at a medium boil for about 5 minutes, stirring frequently until the cranberries burst. Remove from heat and set aside to cool slightly, until mixture thickens.
  2. Turn into a bowl. Stir in the horseradish and the sour cream, and mix to combine. Serve at room temperature or chilled.