- 1 pound fresh or frozen cranberries
- 1 cup Silk Original Almond or Cashewmilk
- 1 tsp lemon zest
- 1/4 cup sugar
- 1/2 tsp cider vinegar
- 2-3 Tbsp horseradish, to taste
- Combine all ingredients except horseradish in a large saucepan over medium heat, bringing to a boil.
- Lower heat and simmer until cranberries soften and burst, about 10 minutes.
- Add horseradish and cook for another minute. Remove from heat and cool.