Monday, November 15, 2010

Mama Stamberg's Cranberry Relish

 I made this today and although I link to it on the NPR site from a previous post, I want to make sure I have the recipe here in case they ever delete it.
So, Mama Stamberg got the recipe from Craig Claiborne and I got the recipe from my sister who listens to NPR.  It first became a family tradition back in the 90s and some of us really love it!

Mama Stamberg's Cranberry Relish

This relish 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.


* 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.")

Makes 1 1/2 pints.

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