4 c. cranberries, picked over and rinsed
3/4 c. sugar
2 tbsp. white wine vinegar
1 tbsp. drained bottled horseradish
1 c. walnuts, toasted lightly, and chopped fine

In food processor, coarse chop the cranberries and transfer to bowl. Add sugar, vinegar, horseradish and toss the mixture well. Chill the mixture, covered, for 30 minutes. Stir in the walnuts. Makes about 3 1/2 cups. Keeps refrigerated for several weeks. Freezes well with very little loss of texture of flavor. May be made with Equal or other sweeteners.