This was soooo yummy and was a big hit and made plenty of extra sauce that I'm freezing for later.
1 16oz can of whole berry cranberry sauce
1/2 cup of sugar
1/3 cup of minced onion
2 tablespoons prepared horseradish
1/2 teaspoon salt
8 ozs cream cheese
In a medium saucepan over medium heat, stir together first five ingredients. Bring to a boil, but stir frequently. Once sauce boils, remove from heat. Pour into a heatproof bowl and refrigerate for one hour. Can be refrigerated for up to three days ahead. Place your block of cream cheese on a serving plate and then top with the chilled sauce. Serve with assorted crackers.
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