Cranberry Relish

By • March 25, 2011 • 1 Comments

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Author Notes: Got this recipe from Kathy Bentley she got it from her father who got it from someone on the radio many years ago. She shared this with me after having it at her house for christmas one year and now I can't Imagine Christmas dinner without it. We served this with a beef tenderloin roast and it was great.Fran McGinty

Serves 4

  • 2 cups fresh cranberries
  • 1/4 cup onion chopped fine
  • 1/2 cup sugar
  • 3/4 cup sour cream
  • 3 tablespoons fresh grated horseradish
  1. chop the cranberries in food processor add all other ingredients and pulse until mixed. refrigerate and serve.
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almost 4 years ago Bevi

Yes! This is Susan Stamborg's relish. Ms. Stamborg gives out the recipe over NPR every Thanksgiving. She recommends freezing it. The color is a beautiful bubble gum pink. We have it every Thanksgiving and it is fabulous with turkey as well.