Mama Stamberg's Cranberry Relish

By • March 27, 2011 6 Comments

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Author Notes: I first heard the original recipe for this on NPR via correspondent Susan Stamberg. Later, however, I found out that Susan's mother-in-law had received the New York Times. The original is fantastic, but can have orange zest, or pecans added if desired.
Now, our family serves it at ever Thanksgiving, along with a more traditional version, for those put off by the fantastic color. At first everyone is scared of it, but after a taste, they are usually reformed.

Makes 1 1/2 pint

  • 2 cups cranberries, whole
  • 1 small white onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons prepared horseradish
  1. In a food processor grind the berries and onion. Add the sour cream, sugar and horseradish and mix. Put in a plastic container and freeze. On the day you are ready to enjoy it, move from the freezer to the fridge to thaw out. (Yes it SHOULD be that color)

More Great Recipes: Fruit|Condiments

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over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Haha! This was actually the very first thing I thought of when I saw that this week's contest was horseradish. I made it one year for my family and they pretty much rejected it, but I think it's great. Love that "Pepto Bismal pink!"


over 4 years ago slulibby

I guess great minds think alike!


over 4 years ago slulibby

I know its a bit strange, but its now part of our celebration!


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I never met a cranberry dish I didn't like. Thanks for sharing this!


over 4 years ago Bevi

We serve this every year without fail on Thanksgiving. We actually call in "Susan Stamberg's Shocking Pink" on our menu.


over 4 years ago susan g

When I made this for Thanksgiving nobody else at it!! I just kept it in the freezer, and found that it made a terrific sandwich spread, mayo style.