1 peeled and cored large Granny Smith apple, peeled and cored
1 cup fresh or frozen cranberries
1 cup sugar
3/4 cup distilled white vinegar
In a food processor fitted with the shredding disk, separately shred horseradish root, carrot, beet and apple; transfer to a large bowl. Using the blade of the food processor, pulse cranberries with sugar until finely chopped. Mix the cranberry mixture into the shredded fruit and vegetables along with vinegar; season with salt. Allow to stand in the refrigerator for 3 days or up to 1 week before serving.