Shrimp Cocktail With Cranberry Cocktail Sauce Recipe

Imagine cocktail sauce with a fruity tang. This novel dipping sauce swaps tomatoes for cranberries and adds the bite of horseradish, mellowed by the sweetness of maple syrup. Surprisingly simple, it requires only a food processor. Frozen cranberries, used straight from the freezer, purée into a smooth, flavorful dip that perfectly complements shrimp.

To make the sauce, purée frozen cranberries, maple syrup, sugar, horseradish, lemon juice, and vinegar with a little salt until nearly smooth. This sauce can be served immediately but improves after melding for a few hours or refrigerated for up to a week.

For the shrimp, fill a saucepan with water, add vinegar, bay leaves, and salt, and bring to a boil. Simmer the shrimp until just opaque, then cool under cold water. Serve the poached shrimp immediately with the sauce or store for up to a day in an airtight container.

Despite the availability of fresh cranberries, the recipe emphasizes using frozen ones, as they purée smoothly and lack the overpowering sourness of fresh cranberries. A fresh preparation might involve cooking them first until they pop, then puréeing, although the original method is preferred for its texture and taste.