Growing up, the day after Thanksgiving my family would form an assembly line around the dining room table for lunch and make massive cold turkey sandwiches with stuffing, gravy, and green bean casserole on multigrain buns.  The sandwich had one condiment that brought the sandwich of hodgepodge leftovers together –– cranberry horseradish mayonnaise. There are no quantities to the recipe. It is made and adjusted to taste with what you have. The only direction growing up was “stir together until it’s dark pink.” The mayonnaise is sweet and tangy from the cranberry but balanced from the heat of the horseradish and fat from the mayonnaise. The recipe below includes suggested quantities to start with and then adjust. You want to taste the sweetness of the cranberry sauce and have a little heat on your palate from the horseradish. The mayonnaise is just the binder. The condiment is also great on pork and roast beef sandwiches. 

Cranberry Horseradish Mayonnaise 

Ingredients
Whole cranberry sauce, start with 1 cup
Mayonnaise, start with ½ cup
Horseradish deli sauce, start with ½ tablespoon
Salt and ground black pepper, to taste

Directions
In a small bowl, stir the cranberry sauce, mayonnaise, and horseradish sauce together until combined. Taste and adjust as desired. Add a pinch of salt and black pepper and stir. Taste and adjust seasoning. Cover in an airtight container and store in the refrigerator until ready to use. Mayonnaise will keep for 1 week.  

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