Horseradish sauce with cranberries, my mom's secret recipe for Easter Breakfast
Horseradish sauce for Easter on Polish table is a MUST! This recipe is not traditionally Polish, however it is based on Polish ingredients like horseradish and cranberries. It is a mix of Cumberland sauce and horseradish sauce, which makes it the best addition to the cold cuts served during the Easter breakfast.
Eating horseradish sauce of some sort is one of the most popular Polish Easter traditions (besides eating and painting eggs). It is a must have on Polish Easter table! It usually comes in different versions with cream, or mayonnaise. However, the Cumberland sauce - like my mom calls it, became a tradition in our house, and my mom makes it every Easter breakfast. It is super easy to do and adds a lot of spiciness, sweetness and tartness to the cold cuts served during this festive breakfast.
Pick your favorite horseradish. If you do not have one I love the Polonaise Horseradish, you can buy it in a Polish store or on Amazon.
Try horseradish before you add all the ingredients, to taste how spicy it is. Different brands make it taste differently.
You can make your own cranberry sauce, or buy one in a jar in a store.
You can also substitute the cranberries with LINGONBERRIES.
The ratio of the sauce should be around 1:2 horseradish to cranberries.
Mixing everything 15 min
1 jars of horseradish (6.3 oz)
1 jars of cranberry sauce (12 oz)
orange juice from 1 orange
pinch of salt & pepper
STEP BY STEP
Zest the skin of the orange into a mixing bowl.
Cut the orange into a half and juice it, pour the juice into the same bowl.
Add all the horseradish, 3/4 of the jar of cranberries and pinch of salt and pepper. Whisk it together and try it. If it is too spicy add more cranberries. This is a recipe that you have to make to your taste and play with flavor. It should not be too sweet nor too spicy.