Horseradish Cream With Dried Cherries

• 1 handful of dried cherries (about 1/3 cup)
• 1 cup heavy cream
• Dash of white-wine vinegar
• 3 tablespoons grated fresh horseradish or more to taste
• Salt and freshly ground white pepper to taste

1. Place the cherries in a small bowl, cover with very warm water and let soak until softened.
2. Drain on paper towels and set aside to dry.
3. With a whisk or electric hand mixer, beat the cream until thick but not stiff.
4. Blend in a dash of vinegar.
5. Stir in the cherries and horseradish and salt and pepper to taste.
6. Serve with roasted meats or with fresh vegetables.

handful, heavy cream, whitewine vinegar, horseradish, salt

Taken from cooking.nytimes.com/recipes/6333 (may not work)