Our Cranberry Horseradish Sauce

Every fall, patrons of Stonewall Kitchen knew to expect a new, seasonal cranberry sauce. That was, until 1993 when Cranberry Horseradish Sauce was introduced. “There was no going back after releasing Cranberry Horseradish,” says Jonathan. “Guests only wanted this product!”

Cranberry Horseradish Sauce

Starting with local, interesting ingredients, Cranberry Horseradish Sauce was born as a tasty combination of tart, Maine cranberries and the horseradish that was always present in Jonathan’s garden. With a touch of orange, the three big flavors became a match made in heaven from the very start.

A unique plant with an interesting history, horseradish “is really easy to grow,” says Jonathan. “It also grows really well in Maine.” Typically served at Passover Seder, horseradish is a Jewish tradition designed to involve all five senses in the retelling of the Exodus story. Fun fact: before being named “horseradish,” the root was known as “redcole” in England and as “stingnose” in some parts of the US.

Cranberries have always held a special place in our hearts as an ingredient. As one of the only native berries to North America (blueberries and Concord grapes being the other two), it’s a flavorful New England ingredient we use in several of our products.

Our Cranberry Horseradish Sauce goes great with a favorite roast or as a spread on a turkey sandwich. With its tart and tangy blend of contrasting flavors and big impact, it’s fantastic with smoked meats and seafood, too! One of our favorite ways to enjoy this product is on our Pilgrim Turkey Sandwich. We even sell a version of this sandwich in our Cafe in York, ME! It might be our favorite part of enjoying Thanksgiving leftovers each year.

Pilgrim Turkey Sandwich

  • Servings: 8
  • Time: 30mins
  • Print

Pilgrim Turkey Sandwich

Ingredients:

Directions:

  1. In a small bowl, combine the Cranberry Horseradish Sauce and mayonnaise. Mix until uniform.
  2. Layer stuffing and turkey slices on one slice of bread for each sandwich.
  3. Top with cranberry mayonnaise mix, another slice of bread, cut in half and serve.

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