Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.
This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.
As good as it is on the Three-Cheese Veggie Sandwich, this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing.