Instructions: Grind cranberries and onion in food processor until mixture is finely chopped.

Combine sugar, sour cream and horseradish in bowl with fitted lid. Add cranberry-onion mixture and mix well. Secure fitted lid on bowl. Freeze relish for several hours or overnight.

Thaw 3-5 hours in refrigerator and serve.

Makes 1 1/2 pints

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