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Get some extra crackers ahead of time.

• 16 ounces whole-berry cranberry sauce
  
• 1/2 cup sugar
  
• 1/3 cup minced onion
  
• 2 tablespoons prepared horseradish
  
• 1/2 teaspoon salt
  
• 8-ounce package cream cheese

Stir together first 5 ingredients in a medium saucepan. Bring to a boil, stirring often. Remove from heat. Cover and chill 1 hour or up to 3 days.

When ready to serve, spoon cran-horseradish sauce over cream cheese on a plate. Garnish if desired. Serve with assorted crackers (Scott served Stonewall Kitchens' Cheddar dill crackers and Bretton thin wheat crackers). Makes 8 servings.

Cindy Scott Customized Catering

Thursday, October 10, 2002