Mama Stamberg’s Cranberry Relish
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"It sounds terrible but tastes terrific," Stamberg says of the bright pink dish. Every year since 1971, NPR's Susan Stamberg has managed to sneak on the air her mother-in-law's recipe for cranberry relish. She's sprinkled it into dialogue from movies, tricked celebrities into reading it and even had it put to music.
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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."
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