Prep 5 mins
Cook 0 mins
My brother made this for Thanksgiving, and it is a delicious unique combination. Delicious on leftover turkey or roastbeef sandwiches. The recipe is recited evey year on NPR by Susan Stamberg at Thanksgiving.
- Grind the cranberries and onion together.
- Add remaining ingredients and mix.
- Put in a plastic container and freeze.
- An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
- The relish will be thick, creamy, and shocking pink.
Oh my gosh! I've heard about this for years also, but as no holiday dinner is in play I determined to give it a try. This is mid-summer, in GA, and I've just got to get those cranberries out of the freezer! I whipped this recipe up, approximating quantities, and it is just LUSCIOUS! It has not even made it back into the freezer per directions. Probably won't, either! Many thanks, KelBel, for putting it on Food.com
Made this for Thanksgiving and was a huge hit with the adults, though the little ones wouldn't even try it, they are soooo picky. The color alone was a spectacular addition to our table and the adults loved it and can't wait to try it on left overs. It came together easy and I enjoyed that it is made ahead and that's one think that's done prior to the big day. This will certainly be on our Christmas table too but think I'll have to remember to also add our regular sweet one too for the smaller guest. Thanks so much for posting.
My family would revolt if this wasn't a part of the meal! Many thanks to Susan Stamberg of NPR for broadcasting this "shocking pink" relish recipe years ago, and many more thanks to KelBel for making it easy to find here on 'Zaar!