• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound peeled horseradish root, peeled

  2. 1 large carrot

  3. 1 peeled medium beet, peeled

  4. 1 peeled and cored large Granny Smith apple, peeled and cored

  5. 1 cup fresh or frozen cranberries

  6. 1 cup sugar

  7. 3/4 cup distilled white vinegar

  8. Salt

Instructions Jump to Ingredients ↑

  1. In a food processor fitted with the shredding disk, separately shred horseradish root, carrot, beet and apple; transfer to a large bowl. Using the blade of the food processor, pulse cranberries with sugar until finely chopped. Mix the cranberry mixture into the shredded fruit and vegetables along with vinegar; season with salt. Allow to stand in the refrigerator for 3 days or up to 1 week before serving.


Send feedback