Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Tangy Slow Cooker Cranberry Chicken Wings

  • Cranberry Horseradish Beer 'n Brat Mustard

Tangy Slow Cooker Cranberry Chicken Wings

Ingredients:
  • 4½ - 5 lbs raw chicken wings
  • Salt and pepper

Sauce Ingredients

  • ⅓ cup Silver Spring Foods Cranberry Horseradish
  • 1 tablespoon Silver Spring Beer'n Brat Horseradish mustard
  • 1 can (14 ounces) jellied cranberry sauce
  • ½ cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoon packed brown sugar
  • 1 teaspoon minced garlic
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water

For Serving

  • diced green onion, garnish if desired
  • Remainder of jar Silver Spring Foods Cranberry Horseradish for dipping
Directions:
  1. Spray Slow Cooker with cooking spray
  2. Whisk together all the sauce ingredients EXCEPT the cornstarch and water.
  3. For chicken, use a sharp knife to cut through two wing joints, discard wing tips.
  4. Salt and pepper the chicken wings and place them in the prepared slow cooker.
  5. Pour tangy cranberry mixture over top.
  6. Cook on low for 3 - 4 hours.
  7. Before serving, remove wings from the slow cooker and place them on a baking sheet.
  8. Preheat broiler.
  9. Transfer cooking juices to a skillet, skim any fat.
  10. Bring juices to a boil, cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices.
  11. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  12. Broil wings until lightly browned, 2-3 minutes.
  13. Brush with glaze and put back in the oven for 1-2 minutes.
  14. Garnish with green onion if desired.
  15. Serve with remaining Cranberry Horseradish for dipping.

Recipe courtesy: havingfunsaving.com | Recipe and photo created by Tracy Shaw of Having Fun Saving & Cooking