Cranberry Horseradish Relish
I still have the scrap of paper on which I scrawled this recipe while at a stop light some 10 years ago. My radio was tuned to NPR and Susan Stamberg was sharing her mother-in-law’s much sought after recipe. It is easily enough found on-line but I’d like to share it with you and give testimony that while most will turn their noses up, questioning your presenting the Pepto Bismol colored mush at the table, once they taste it they’ll have one more thing to be thankful for.
Mama Stamberg’s Cranberry Relish
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — 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. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.”)
***I found that puréeing all the ingredients in a food processor works just fine making less dishes to wash. Also, it tends to melt and get a little soupy so put it in bowl, not a plate or you’ll have a mess.