Cranberry Relish – Try This Recipe Sometime

Susan Stamberg has pushed her cranberry relish recipe for years. I finally made it this year, and it kicks ass. I have been thinking about making this for at least 10 years, I wish I had tried it sooner.

The relatively small amount of sugar and the horseradish make this relish more savory than sweet. The color is truly shocking. Stamberg compares it to pepto bismal, it reminded me of whipped up strawberry jello and dream whip. All credit for the recipe goes to Susan Stamberg.

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") I used the white horseradish, and it was fine.

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.")
Makes 1 1/2 pints.