Mama Stamberg's Cranberry Relish
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Heard this recipe on NPR and was pleasantly surprised that the strange ingredients garnered such a great cranberry dish. All credit must go to NPR's Susan Stamberg who shares this recipe on air every year at Thanksgiving time.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
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ingredients
- 2 cups cranberries, whole, raw, washed
- 1 small onion, small means should be able to cup hand around onion
- 3⁄4 cup sour cream
- 1⁄2 cup sugar
- 2 tablespoons prepared horseradish, red is a bit milder than white
directions
- Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky not a puree.
- Add everything else and mix.
- Put in a plastic container and freeze.
- Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.").
- The relish will be thick, creamy and shocking pink.
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I, too, got this recipe from NPR years ago and have made it with great success. I can guarantee you that it is delicious. The color is a bit surprising (the same shade of pink as Pepto-Bismol!) but the taste is wonderful: the tartness of the cranberries, the bite of the onion and horseradish mellowed by the coolness of the sour cream and sweetness of the sugar.<br/><br/>Try this one, folks.Reply
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Heard this recipe on NPR and was pleasantly surprised that the strange ingredients garnered such a great cranberry dish. All credit must go to NPR's Susan Stamberg who shares this recipe on air every year at Thanksgiving time.
